TX 
715 
6216 
1883 


BERKELEY 

LIBRARY_ 

Of 


AND 


No.  8  Montgomery  Street, 

Opposite  Grand  and  Palace  Hotels,  SAN  FRANCISCO. 

\  NEW     STYLES     OF 


Ckbtqet, 


VBMWHIAni 


New  and  artistic  Backgrounds  and  Accessories  for  indoor  and  out- 
door effect 

The  latest  improved  Instruments  for  taking  the  most  perfect 
Pictures  known  in  the  Art  of  Photography. 

The  best  and  most  experienced  help  and  the  best  materials,  added 
to  a  personal  experience  of  twenty-five  years  in  the  Art,  enable  Mr. 
TABER  to  give  the  best  of  satisfaction  in  Photographic  Work  of  all 
kinds. 

The  Taber  Gelatine  Dry  Plates 

Used  in  our  Gallery  enable  us  to  make  the  sittings  in  much  less  time 
than  formerly  and  insure  perfect  Likenesses. 

OLD  PICTURES  COPIED 

And  enlarged  to  any  size  and  finished  in  our  famous  Ivorytype  style, 
or  in  Crayons,  India  Ink,  Water  Colors  or  Oils. 
A  constantly  renewed  stock  of  Novelties  in 

FRAMES,  PASSEPARTOUTS,  ETC. 


INSURANCE 

Assets, 
Losses  Paid, 


COMPANY. 

$1,850,000 
5,000,000 


Home  Office,  S.W.  cor.  Sansome  and  California  Streets, 
SAN    FRANCISCO,    CALIFORNIA. 

AGENCIES  IN  ALL  PRINCIPAL  LOCALITIES- 


THE    OLDEST    AND    LARGEST 

Pacific  Coast  Fire  Insurance  Company. 


Its  popularity  is  attested    by  the  fact    that    its  business  on  this  Coast   for  1881 
yielded 

PREMIUM  RECEIPTS  GREATER 

Than  those  of  ANY  OTHER  COMPANY,  American  or  Foreign. 


D.  j.-   STAPLES,  President.  \Y.  J.    DUTTON,  Secretary. 

ALPHEUS    HULL,  Vice-President.         K.  \Y.   CARPENTER,  Asst.  Secretary. 


E.  MANS  BACH.  L.  A.   NEW. 

m® 

Trimmings,  Laces,  Silks, 

HOSIERY,  BLACK  DRESS  GOODS, 

STATIONERY.  PERFUMERY,  &c. 
22©  £ii3_cL  2Q  ICea.rr^37'  Street, 

SAN    FRANCISCO. 


Ifr^/"  Orders  'from  the  Country  prom  fitly  attended  to. 

C.  T.  MAKSH,  6.      .   M.UiSH  \  CO.,  MARSH  &  CO, 

Yokohama.  Sin  Fr  lu-isco.  Cincinnati. 

Japanese  Art  Bepository, 

C.  T.  MflRSH  &  CO. 

Importers,  Collectors  and    Expert   Critics  of  CURIOSITIKS,   ANTIOUII'IKS 

and  UENU1NK  ART  SL'HJECTS  from  the   Islands  of  [APAN, 

LOO'  CMOO,  COREA  and  the  OKIF/NT. 

DECORATIONS    IN    ORIENTAL   STYLE  A  SPECIALTY. 

625  MARKET  STREET,  under  Palace  Hote',  SAN  FRANCISCO. 


Stand— Corner  Seventh  and  Broadway,  Oakland. 

Orders  left  at  ROSENBERG'S  CIGAR  STORK.  909  Broaduay,  ancl7i6 
SEVENTH  STREET,  between  Castro  and  Brush,  ond  CASTRO  MARKET, 
Seventh  Street,  between  Castro  and  Brush,  will  receive  prompt  attention. 


A  GENCY  FOR 

S.   T.   TAYLOR'S 

System  of  Dress  Making  I  Patterns. 


No.  963  Washington  Street,  Oakland, 


McGOVERN  &  CAHILI, 


IMPORTERS  AND  DEALERS  IN 


Carpets,  Oil  Cloths,  Etc. 

MANUFACTURERS     OF     WINDOW     SHADES. 

1060  BROADWAY,  between  llth  and  12th  Streets,  OAKLAND. 

Boots,  Shoes  and  Slippers 

IN  ENDLESS  VARIETY. 
EXTRA    QUALITY, 

GOOD    FITTING, 

AND    DURABLE, 

At  Lowest  Possible  Prices. 


-o — 


I 


. 

(SUCCESSOR  TO  D.  STUART,) 

\ 

1053  Broadway,  Oakland. 


COMMERCIAL 

INSURANCE  CONIFJLNY 
J  /     7 


OF    CALIFORNIA. 


1872. 


Statement    January    1st,    3883: 

Capital  Stock  fully  paid $200,000  oo 

Reserve  for   Re-Insurance 77,867  oo 

Losses  in  Process  of  Adjustment 6,772  oo 

Net  Surplus — over  Capital  and  all  Liabili- 
ties..  1)11  08 


Total  Assets  ......  __________  $376,053 


Surplus  as   regards  Policy-holders  _______  $291,411    08 

Losses   Paid   since  Organization   of  Com- 

pany ________________  .....  -  _____  $867,538   70 

PBINCIPAL  OFFICE, 

No.  405  California  Street, 

SAN  FRANCISCO. 


JOHN  H.  WISE,  -       President. 

Off  AS.  A.  LATON,  -    Secretary. 


"STILL  ANOTHER." 


ofj  Choice 


BY 


THE  LADIES'  AID  SOCIETY 


OF     THE 


SECOND   EDITION. 


"  We  may  live  without  poetry,  music  and  art; 
We  may  live  without  conscience,  and  live  wi'hout  heart; 
We  may  live  without  friends;   we  may  live  without  books; 
But  civilized  man  cannot  live  withont  cooks. 
He  may  live  without  books,— what  is  knowledge  but  grieving 
He  may  live  without  hope, — what  is  hope  but  deceiving? 
He  may  1  ve  without  love,— what  is  passion  but  pining? 
But  where  is  the  man  that  can  live  without  dining  ?" 


^OAKLAND,  CALIFORNIA: 

TRIBUNE  PUBLISHING  COMPANY,  Nos.  413,  415  AND  417  EIGHTH  STREET, 

1883. 


0 


PREFACE  TO   FIRST    EDITION. 


"  STILL  another  !  "  cries  a  long-suffering  public.  True,  but  take 
courage  !  For,  this  time  it  is  not  a  "complete  manual"  to  supply  "a 
want  long  felt."  It  is  only  a  book  of  the  favorite  cooking  recipes  of 
those  ladies  of  our  Society  who  have  long  been  recognized  as 
authorities  among  us  in  all  matters  connected  with  housekeeping. 
The  recipes  are,  all  of  them,  among  the  things  Tried  and  Proven. 
\\"e  have  published  them  for  the  twofold  purpose  of  binding  them 
together  into  convenient  form  for  reference  and  adding  to  the  funds 
of  our  Society. 

Thus  we  claim  no  place  among  the  grand  compendiums  of  House- 
wifery ;  we  have  been  humble  gleaners  in  the  field  of  culinary  art. 
and  we  now  lay  our  gathered  sheaf  at  your  feet,  hoping  you  may 
deem  it  worthy  of  a  place  among  your  household  treasures. 


'P UK-FACE  TO  SECOND  EDITION. 


The  very  flattering  success  of  the  first  issue  of  ''Srru,  AXOTHKR  " 
induced  the  ladies  to  issue  the  present  revised  and  improved  edition. 
Much  care  has  been  taken  to  eliminate  all  errors  ;  many  valuable 
and  rare  recipes  have  been  added  ;  and  the  general  appearance  of 
the  book  improved. 

We  trust  our  second  edition  will  meet  with  as  cordial  a  reception 
at  the  hands  of  a  generous  and  considerate  public  as  did  our  first. 


AGRICULTURE 
GIFT 


1113 


CONTENTS. 


Salads—Chicken   Salad—  Crab   Salad—  Potato   Salad—  Tomato    Salad- 

Cream  Slaw  .........................  ...................     9-10 

SOUPS  —Soup  Siock  —  Mock  Turtle  or  Calfs  Head  Soup  —  Cream  of 
Barley  Soup  —  Tomato  Soup—  Celery  Cream  —  Onion  Soup  — 
Corn  Soup  —  Soup  in  Two  Hours  —  Bean  Soup  —  Clam  Chowder 
—  Crab  Soup  —  Delmonico's  Receipt  for  Oyster  Stew  .........  11-15 

Fish--Fish  a  la  Creme—  disk  a  la  Creme—  Fillet  of  Sole  au  Gratin— 
Club  House  Fish  Cakes—  Fried  Sole  —  Fried  Flounder—  Salt 
Cod  ...................................................  16  18 

Meats  —  General  Directions  ...........................  .  .........    19  20 

—  General  Directions;  .......................  .  ........          21 


Breakfast    and.    LllXIClL    Dishes  --Scalloped    Potatoes—  Stuffed 

toes—SHiffed  Green    Peppers  —  Scalloped   Oyster   Plant  —  Dor- 
mers —  Corn  Oysters  —  Baked  Cauliflower—  Tomato  Macaroni  — 
Baked  Tomatoes  —  Scrapple  —  Veal  and  Ham  Pressed  —  Tongue 
with  Jelly—  Boned  Chicken.—  Crab  —Hot  Crab  —  Deviled  Crab 
Baked  -Omelette  —  Bread    Omelette     Nice     Breakfast    Dish  — 
Baked    Meat    Stew  —  Veal   Loaf  —  Clam    Pie  —  Clam   Fritters 
Boiled  Beef  —  Oyster  Cakes  —  Oyster  Fricassee  —  Creamed  Oys- 
ters— Scalloped  Oysters  —  Fried  Oysters  —  Fricassee  Chicken 
Beef    a    la    Daube—  Beef    a    la    Mode—  Chicken    Pie—  Baked 
Beans  .................  ................................      22-3  1 

Bread  —  Rules  for  Bread  —  Family  Bread  —  Potato  Yeast  —  Parker  House 
Rolls  —  Light  Rolls  —  Beaten  Biscuit  —  Soda  Biscuit  —  New  Milk 
Bread  —  Biscuit  for  Small  Family  —  Sally  Lunn  —  Muffins  — 
Mush  Muffins—  Waffles—  Pop  Overs  —  Squash  Griddle  Cakes  — 
Buckwheat  Cakes—  Corn  Cakes  —  Corn  Bread  —  Brown  Bread  — 
Baked  Brown  Bread-  —  Graham  Bread  ...............  .......  33  -37 

ules  for  Cake  —  Republican  Cake  —  Imperial  Cake  —  Myrtle  Cake 
Pound  Cake—  Little  Pound  Cake  —  New  England  Election 
Cake  —  Corn  Starch  Cake  —  Springfield  Cream  Puffs  —  Snow 
Drops  —  Mountain  Cake  —  Harrison  Cake  —  Fruit  Cake  —  Sun- 
shine Cake  —  Vanilla  Cake  —  Poor  Man's  Cake  —  Ribbon  Cake 
—  Marble  Cake—  Coffee  Cake—  Dried  Apple  Cake—  Bread 
Cake  —  Sponge  Cake  —  White  Sponge  Cake  —  Berwick  Snow 
Cake—  Angel  Cake  —  Silver  and  Gold  Cake—  Company  Cake  — 
Boiled  Icing  —  The  New  Frosting  —  Filling  for  Layer  Cake  — 
Nut  Cake  —  English  Walnut  Cake  —  Cake  with  Almond  Filling 
—Lemon  Cake  —  Ambrosia  Jelly  for  Cake  —  Chocolate  Cake  — 
Chocolate  Eclairs  —  Cocoanut  Cake  —  Lemon  Cake  -Orange 
Cake—  Jelly  Cake—  Jelly  Roll—  Jelly  Fruit  Cake—  Harlem 
Jumbles  —  Nahant  Buns  —  Doughnuts  —  Crullers  —  Caraway 
Cookies  —  Ginger  Crackers  —  Ginger  Bread  —  Old  Fashioned 
Sugar  Ginger  Bread  —  Molasses  Ginger  Bread  —  Ginger  Cake  — 
Rochester  Molasses  Cookies  ..............................  39-5  1 

637 


8  CONTENTS. 

Light  DeSSertS — Ambrosia — Chocolate  Bavarian  Cream  — Charlotte 
Russe— Sherbet — Isinglass  Blanc  Mange — Spanish  Cream — 
Tapioca  Cream — Pink  Cream — Bananas  and  Cream — Oranges 
for  Lunch — Strawberry  Ice — Peach  Custard  — Our  Favorite 
Apple  Meringue — Ice  Cream — Trifle — Macaroon  Pudding — 
Cocoanut  and  Chocolate  Blanc  Mange — A  Delicious  Dessert — 
Sweet  Cream 52^5^ 

Pastry  and  Pudding's  Rules  for  Pastry  —  Puff  Paste — Lemon  Pie — 
Lemon  Taits — Raisin  Pic --Transparent  Tarts  —  Cocoanut 
Tails — Strawberry  Short  Cake — Squash  Pie — Mince  Pie— Cream 
Pie— Lemon  Pudding — Bread  Pudding— English  Plnm  Pud- 
ding— Snow  Pudding — Corn  Starch  Pudding — Plain  Suet  Pud- 
ding— Omelette  Pudding — Batter  Pudding  —  Baked  Indian 
Pudding — Fruit  Pudding— Rice  Pudding — Coffee  Pudding — 
Sweet  Potato  Pudding — Carrot  Pudding — Queen's  Pudding — 
Snow  Pudding — Indian  Pudding— Sauces  for  Puddings- -Oyster 
Sauce  for  Boiled  Chicken — Drawn  Butler —Egg  Sauce — Cran- 
berry Sauce 59  6/ 

COB.feCtiOHOry  -Almond  Bread — Chocolate  Creams — Macaroons — Butter 
Scotch — Caramels— Old  Fashioned  Molasses  Candy — Kisses — 
Uncooked  Cream  Candy 68  •<><) 

Preserved  FrilitS  -Tanned  Fruits  --Fruit  Jellies— Currant  Jellies  — 
Raspberry  and  Blackberry  Jam — Apple  felly — Lemon  jelly — 
Fig  Marmalade  -Preserved  Figs — Spiced  Currants --Spiced 
Blackberries  —  Spiced  Peaches 70  7  j 

PlCkleS  and  CatSUpS    -Pickled  reaches—  Ripe  Cucumber  Pirkles—  Fig 
Pickles     Green     Tomato   Sweet    Pickle — Cucumber    Pickles- 
Mixed    Pickles — Tomato    I  lodge    Podge — Chow    Chow-  -Pica- 
lilli — Grape  Catsup— Plum  Catsup— Chile   Sauce .    74   7 7 

A  Chapter    for    DySpeptiCS— Unleavened     Bre.icl— Graham     Bread 
Graham  Gems — White  Gems — Beaten  Biscuit  -Graham  Crack 
ers — Rye  or  Indian  Drop  Cake— Old  Fash'oned  fohnny  Cake 
Graham     Mush— Cracked     Wheat — Hominy — Boiled      Rice — 
Scotch  Pudding — Oat  Meal  Blanc   Mange — Indian    Pudding — 
Grnnula    Pudding — Simple     Fruit     Short    Cake— Graham    Pie 
Crust — Corn     Soup — Rice     Soup  — Mutton      Toast — Favorite 
Aphorisms 79^3 

Drinks— Tea— Coffee— Chocolate— Cocoa— Refreshing  Drink  for  tlie 
Sick — Raspberry  Acid — Currant  Ice  Water  —  Effervescing 
Fruit  Drinks-  Beef  Extracts— Beef  Tea 85-87 

MiSCellaneOUS~Japanese  Cleaning  Cream — To   Renovate   Carpets    amlf 
Furniture — Celery  Salt— A  Cure  for  Asthma — Odds  and   Ends 
— Last  Words,  Etc.,  Etc 89  <>o 

A  Chapter  received  too  late  for  classification,  containing  direc- 
tions for  carving,  and  many  valuable  recipes 1 15  124 


FREUD'S 


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Wholesale  and  Retail  Catalogues  sent  FREE  to  any  Address. 
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SALADS. 


CHICKEN    SALAD.—  Mrs.  Israel  Knox. 

One  boiled  chicken,  one  head  lettuce,  one  head  celery,  slice  with 
sharp  knife,  and  prepare  the  following  dressing  : — 

One  cup  of  weak  vinegar,  one  tablespoonful  of  butter,  one  tea- 
spoonful  salt,  one  heaping  teaspoonful  of  mustard ;  one  small  cup  of 
cream,  three  eggs.  Put  the  vinegar,  butter,  and  salt  in  a  porcelain 
saucepan  to  heat;  while  it  is  heating,  mix  the  mustard  by  gradually 
adding  the  cream;  then  beat  the  eggs,  and  add  them;  then  pour  the 
hot  mixrure  slowly  on  the  cream,  etc.,  stirring  all  the  time;  put  the 
whole  mixture  over  the  fire,  stirring  every  moment  until  it  nearly 
boils ;  then  strain  and  put  in  a  cool  place. 

CHICKEN   SALAD    NO.    2.— Mrs.    Van   Blarcom. 

Cut  the  meat  of  a  pair  of  fowls  into  small  dice;  add  to  this  meat 
about  two-thirds  more  of  celery  sliced  very  thin;  mix  in  a  cup,  white 
pepper,  one  teaspoonful;  mustard,  one  very  small  teaspoonful;  salt 
one  teaspoonful ;  Worcestershire  sauce,  one  tablespoonful ;  vinegar, 
one-half  cupful.  Cut  an  onion  in  half,  and  wipe  with  it  the  bowl  in 
which  you  will  mix  >our  salad.  Add  your  spices  by  degrees,  tasting 
from  time  to  time  to  get  it  just  right.  For  your  mayonnaise,  the 
yolk  of  an  egg,  a  bottle  of  oil,  a  soup  plate  and  a  fork.  Drop  the 
oil  on  the  yolk  of  the  egg  in  the  plate,  stirring  it  well.  When  too 
stiff,  add*a  few  drops  of  vinegar  or  lemon  juice,  and  go  on  adding 
oil  till  you  have  as  much  dressing  as  is  needed.  If  you  are  impa- 
tient and  add  the  oil  too  fast,  and  it  "curdles,"  save  your  time  by 
beginning  over  again,  with  a  new  yolk,  and  more  patience. 

CRAB    SALAD.— Mrs.    Dr.   Oder. 

Have  ready  the  choicest  parts  of  two  head  of  lettuce  in  small 
pieces,  and  the  flesh  of  two  boiled  crabs,  reserving  the  oil  of  the 
crabs  in  a  small  dish.  Place  in  a  large  soup-plate  the  yolk  of  a  hard- 
boiled  egg,  and  rub  till  smooth.  Add  the  yolks  of  two  raw  eggs, 
one  teaspoonful  of  freshly  mixed  mustard,  one  teaspoonful  of  sugar, 
and  a  pinch  of  salt.  Commence  stirring  (using  a  wooden  salad 

Income  of  Firemans'  Fnnil  insurance  Compny.  $2,000  w  flay! 


10  SALADS. 

spoon)  with  the  right  hand,  holding  a  bottle  of  salad  oil  in  the  left 
dropping  it  by  degrees,  and  continually  stirring  it  until  you  have  used 
about  one-fourth  bottle  of  oil,  when  you  should  have  a  thick,  smooth 
mixture.  Then  stir  in  a  tablespoonful  of  vinegar,  and  it  will  form 
into  a  rich,  creamy-looking  dressing.  Now  stir  in  the  oil  of  the  crab, 
and  next  add  the  flesh  of  the  crab  broken  in  small  pieces.  Place 
lettuce  in  a  salad  bowl,  and  pour  dressing  over  it,  lightly  mixing  with 
a  salad  fork.  Garnish  with  hard-boiled  egg  cut  in  rings.  The  lightest 
scatter  of  pepper  over  the  whole,  and  it  is  ready  to  serve.  This 
makes  enough  for  six  persons. 

POTATO   SALAD.— Mrs.    Walker. 

Mash  fine  two  boiled  potatoes ;  add  one  teaspoonful  of  mustard, 
one  teaspoonful  of  salt,  four  teaspoonfuls  of  sweet  oil,  three  teaspoon- 
fuls  of  sharp  vinegar ;  add  the  yolks  of  two  boiled  eggs  rubbed  fine ; 
mix  first  the  egg  and  potato;  and  the  mustard  and  salt;  gradually  mix 
the  oil,  stirring  all  the  while;  add  the  vinegar  last.  The  more  stirred 
the  better  it  will  be. 

POTATO   SALAD.—  Mrs.  Dyer. 

For  a  good-sized  dish  of  boiled  cold  potatoes  take  the  yolks  of  two 
hard-boiled  eggs,  yolk  of  one  raw  egg,  one-half  teaspoonful  pepper, 
one  teaspoonful  of  salt,  one  tablespoonful  of  mustard,  two  table- 
spoonfuls  of  vinegar,  one-half  cup  of  oil,  celery,  and  onions  chopped 
fine. 

TOMATO   SALAD.—  Mrs.   C.  A.    Grow. 

* 
Place  ripe  tomatoes  some  time  before  wanting  on  ice.     Just  before 

serving,  pare  and  cut  into  slices.  Arrange  on  a  flat  dish  with  a  little 
mayonnaise  dressing  on  each  slice.  Garnish  with  a  delicate  border 
of  parsley. 

CREAM    SLAW.—  Mrs.    Charles  Ames. 

Shave,  not  chop,  cabbage  very  fine,  sprinkle  over  it  a  little  salt  and 
black  pepper;  put  on  the  stove  to  warm  a  lump  of  butter  the  size  of 
a  walnut,  with  a  little  flour  dredged  in;  when  this  is  melted  together 
stir  into  it  three  tablespoonfuls  of  cream,  and  let  it  come  to  a  boil; 
remove  from  the  stove,  then  turn  in  the  shaved  cabbage  and  stir 
thoroughly,  and  add  at  the  last  a  beaten  egg. 

SlfiTO  fldllfPrtiflDPrV    / Ladies'  and  Gentlemen's  Ice  Cream  and  Coffee  Saloon, 
1  y }  I       416  Twelfth  Street.    Win,  J.  F,  Laage,  Prop, 


SOUPS. 

SOUP    STOCK.— Mrs.    Israel  Knox. 

One  good  stock  is  the  foundation  of  all  soups. 

To  a  two-bit  shin  of  beef  I  add  what  beefsteak  and  other  meat 
bones  I  may  have,  add  six  quarts  of  water,  cover  tightly,  and  boil 
gently  all  day.  Strain  at  night  and  set  away  to  cool.  The  next  day 
skim  the  fat  from  it  and  if  the  stock  is  not  a  thick  jelly,  put  it  on  the 
stove  and  boil  still  longer.  This  should  make  three  quarts  of  rich 
jelly,  to  which  you  can  add  rice,  barley,  macaroni,  vermicelli  or  vege- 
tables, or  whatever  you  fancy  as  a  flavoring.  (The  fat  I  skim  from 
the  soup  I  put  on  the  stove  and  boil  until  it  is  transparent,  pour  it 
into  a  small  pan  or  tin  and  use  it  in  place  of  butter  or  lard  for  cook- 
ing. It  is  much  superior  to  butter  or  lard  for  frying  or  shortening.) 

MOCK   TURTLE   OR   CALF'S-HEAD  SOUP. 
Mrs.   J.  K.   McLean. 

One  large  calf  s  head,  four  pig's  feet. 

This  soup  should  always  be  prepared  the  day  before  it  is  to  be 
served  up.  Lay  the  head  and  feet  in  the  bottom  of  a  large  pot,  and 
cover  with  a  gallon  of  water.  Let  it  boil  three  hours,  or  until  the 
flesh  will  easily  slip  from  the  bones.  Take  out  the  head,  leaving  in 
the  feet,  allow  these  to  boil  steadily,  while  you  cut  meat  from  the  head. 
Select  enough  of  the  fatty  portions  which  lie  in  the  top  of  the  head 
and  the  cheeks  to  fill  a  teacup,  and  set  aside  to  cool.  Remove  the 
brains  to  a  saucer,  and  also  set  aside.  Chop  the  rest  of  the  meat, 
with  the  tongue  very  fine;  season  with  salt,  pepper,  powdered  mar- 
joram, and  thyme,  teaspoon  of  cloves,  teaspoon  of  mace,  half  as 
much  allspice,  a  grated  nutmeg,  and  return  to  the  pot.  When  flesh 
falls  from  pig's  feet,  take  out  the  latter,  leaving  the  meat.  Boil  all 
together  slowly,  without  removing  cover,  for  two  hours  more,  then 
set  away  till  next  day.  An  hour  before  dinner,  set  on  stock  to  warm. 
When  it  boils  strain  carefully,  drop  in  the  meat  which  you  have 
reserved,  which  when  cold,  should  be  cut  in  small  squares.  Have 
these  all  ready  as  well  as  the  force-meat  balls.  To  prepare  these, 

•    Offlui  Transfer  Co.  {, 


1 2  SOUPS. 

rub  yolks  of  five  hard-boiled  eggs  to  a  paste,  adding  gradually  the 
brains  to  moisten  them,  also  a  little  butter  and  salt.  Mix  with  these 
two  eggs  beaten  very  light,  flour  your  hands,  and  make  this  paste 
into  balls  about  the  size  of  pigeon's  eggs;  put  these  into  the  soup  about 
five  minutes  before  taking  from  the  fire,  stir  a  large  tablespoonful  of 
browned  flour,  rubbed  smooth  in  some  cold  water,  let  it  boil  up, 
add  juice  of  one  lemon,  ft  should  not  boil  more  than  one-half 
hour  on  second  day.  Serve  with  sliced  lemon. 

CREAM    OF    BARLEY    SOUP.— Mrs.     Wheeler. 

GERMAN    STYLE. 

Soak  the  barley  over  night.  In  the  morning  pour  the  water  off, 
add  fresh  and  Boil  ten  minutes.  Then  cover  with  bouillon.  Put 
in  it  one  onion  and  a  bouquet.  Let  it  boil  slowly  two  hours;  then 
strain  through  a  sieve,  allowing  most  of  the  barley  to  pass  through. 
Place  on  the  stove  and  boil  five  minutes.  Skim  the  fat  off  and  add 
a  cup  of  rich  milk  or  cream.  If  desired,  add  the  beaten  yolks  of 
two  eggs. 

TOMATO    SOUP.—  Mrs.   Pliny   Bartlett. 

Four  good-sized  tomatoes,  boiled  with  skins  on,  in  a  quart  of 
water.  Put  in  a  colander  and  mash;  then  put  a  teaspoonful  of  soda 
in  the  tomatoes.  Boil  one  quart  of  milk,  add  butter,  pepper  and 
salt,  same  as  for  oyster  soup.  Roll  a  cracker  and  put  it  in  the  milk, 
add  the  two  together  and  serve. 

CELERY   CREAM. 

Take  a  quart  of  clear  soup  stock  or  the  water  in  which  chickens 
have  been  boiled;  put  on  the  stove  half  a  cup  of  rice  in  a  pint  of 
rich  milk,  grating  into  it  the  white  part  and  roots  of  a  head  of  celery. 
Let  the  rice  and  milk  cook  very  slowly  at  the  back  of  the  stove, 
adding  more  milk  if  it  gets  stiff.  Season  with  salt  and  a  little  white 
pepper.  Strain,  add  it  to  stock  (warmed)  and  boil  together  for  a  few 
minutes.  It  should  look  like  rich  cream  and  be  strongly  flavored 
with  celery.  This  makes  three  pints  of  soup. 

ONION    SOUP.— Mrs.    Israel  Knox. 

A    SOUP   WITHOUT    MEAT,     AND    DELICIOUS. 

Put  into  a  saucepan  butter  size  of  a  pigeon's  egg.  Clarified  grease, 

J.  Letter,  Gentlemen's  Furnishing  Goons,  1001  Broadway, 


SOUPS.  13 

or  the  cakes  of  fat  saved  from  the  top  of  stock  or  soup  answers  as  well. 
When  very  hot  add  two  or  three  large  onions,  sliced  thin ;  stir,  and  cook 
them  well  until  they  are  red ;  then  add  a  half  teacupful  of  flour ;  stir  this 
also  until  it  is  red,  watching  it  constantly,  that  it  does  not  burn.  Now 
pour  in  about  a  pint  of  boiling  water,  and  add  pepper  and  salt; 
mix  it  well  and  let  it  boil  for  a  minute,  then  pour  it  into  the  soup- 
kettle  and  place  it  at  the  back  of  the  range  until  almost  ready  to 
serve.  Add  then  one  and  one-half  pints  or  one  quart  of  boiling 
milk,  and  two  or  three  well-mashed  potatoes.  Add  to  the  potatoes  a 
little  of  the  soup  at  first,  then  more,  until  the  potatoes  are  smooth 
and  thin  enough  to  put  into  the  soup-kettle.  Stir  all  well  and 
smoothly  together;  taste,  to  see  if  the  soup  is  properly  seasoned  with 
pepper  and  salt,  as  it  requires  plenty.  Let  it  simmer  for  a  few 
moments.  i, 

Put  pieces  of  toasted  bread,  cut  in  diamond  shape,  in  the  bottom 
of  the  tureen,  pour  over  the  soup  and  serve  very  hot.  Or,  this  soup 
might  be  made  without  potatoes,  if  more  convenient,  using  more  flour 
and  all  milk,  instead  of  a  little  water.  However,  it  is  better  with  the 
potato  addition;  or  it  is  much  improved  by  adding  stock  instead  of 
water;  or,  if  one  would  chance  to  have  a  boiled  chicken,  the  water 
in  which  it  was  boiled  might  be  saved  to  make  this  soup. 


SOUP  IN  TWO    HOURS.—  Mrs.    Van  Blarcom. 

Two  pounds  of  lean,'  juicy  beef,  three  quarts  of  water,  vegetables 
to  your  taste.  Let  the  butcher  cut  the  meat  into  quite  small  pieces, 
and  the  cook  chop  the  vegetables.  Simmer  well,  but  do  not  allow  it 
to  boil  hard,  When  ready  to  serve,  strain  it  and  serve  as  a  clear 
soup,  or  add  sago.  Light  egg  dumplings  are  very  nice  in  this  soup. 


CORN   SOUP.— Very  nice.-  -Mrs.  R.   E.   Cole. 

Cut  or  grate  carefully  the  corn  from  one  dozen  ears.  Put  the  cobs 
into  a  kettle  with  one  quart  of  water,  and  boil  twenty  minutes. 
Remove  the  eobs  and  add  to  the  water  the  corn  and  one  quart  of 
milk,  and  boil  for  ten  minutes.  Remove  from  the  fire,  season  with 
salt  and  pepper  to  taste,  and  a  large  piece  of  butter ;  stir  in  two  well 
beaten  eggs. 


Try  Fish  &  Go's  Block  Bolter,  Eighth  anil  Market. 


14  SOUPS. 

BEAN    SOUR—  Mrs.    R.    E.   Cole. 

One  pint  of  beans  boiled  until  very  tender  with  two  quarts  of 
water,  strain  through  a  colander,  rubbing  the  beans  through,  return 
to  the  fire  and  add  one  quart  or  more  of  milk,  and  let  it  boil  up 
once,  add  salt,  pepper,  and  butter;  it  requires  a  good  deal  of  season- 
ing, but  is  well  worth  the  material. 

CLAM    CHOWDER.—  Mrs.    R.  E.    Cole. 

Fifty  clams,  two  large  slices  of  pork,  one-third  roll  of  butter,  two 
dozen  large  potatoes,  one-half  pound  of  Boston  crackers.  Slice  the 
potatoes  thin;  put  them  in  a  shallow  pan  with  water  enough  to 
cover  them ;  let  them  cook  tender,  but  not  enough  to  break  by 
handling.  Cut  the  black  heads  from  the  clams;  cut  the  pork  in 
small  bits  and  fry  brown;  put  a  layer  of  clams  onto  the  pork,  then  a 
layer  of  potatoes,  then  a  layer  of  crackers  (split  open).  Season  with 
salt  and  pepper,  and  a  portion  of  the  butter;  continue  to  do  so  until 
you  have  used  all  your  material;  pour  over  the  whole  the  juice  of 
the  clams,  and  the  water  the  potatoes  were  boiled  in;  then  add 
enough  hot  milk  to  make  a  thin  stew;  it  will  take  two  or  three  quarts. 
Boil  slowly  five,  to  eight  minutes,  watching  carefully  that  it  does  not 
scorch.  Longer  cooking  will  make  the  clams  tough. 

RECIPE    FOR   CLAM    CHOWDER— For  a  Family  of  Four. 
Mrs.    R.     W.    Snow. 

Cut  one-quarter  pound  salt  pork  in  small  pieces,  put  it  into  a 
kettle  and  brown,  then  add  one  sliced  onion  and  let  it  brown;  tc 
this  add  four  potatoes,  cut  in  thin  slices,  season  with  pepper  and  salt. 
cover  this  with  water,  and  cook  until  soft ;  then  add  milk  and  the 
clam  water,  also  three  crackers;  lastly,  put  in  the  clams  and  let  the 
chowder  come  to  a  boil. 

CRAB    SOUR— Mrs.    Dyer. 

One  good-sized  crab,  to  one  quart  of  milk;  take  the  white  mea 
from  the  shell,  and  divide  in  small  pieces ;  after  boiling  the  milk,  adc 
the  crab,  and  thicken  with  sifted  crackers.  When  done  add  a  spoonfu 
of  butter;  season  tc;  taste  with  pepper  and  salt. 

Use  Kelsey  &  Flint's  Flavoring  Eitracts. 


soi"  PS.  15 

DELMONICO'S   RECIPE   FOR   OYSTER   STEW.    ' 

Take  one  quart  of  liquid  oysters ;  put  the  liquor  (a  teacupful  for 
three)  in  a  stew-pan,  add  half  as  much  more  water,  salt,  good  bit  of 
pepper,  teaspoonful  of  rolled  cracker  for  each.  Put  on  the  stove  and 
boil;  have  your  oysters  ready  in  a  bowl;  the  moment  it  begins  to 
boil,  pour  in  all  your  oysters — say  ten  for  each  person.  Now  watch 
carefully;  as  soon  as  it  begins  to  boil,  take  out  your  watch,  count 
just  thirty  seconds;  take  your  oysters  from  the  stove;  have  a  large 
dish  ready  with  one  and  one-half  tablespoons  of  cold  milk  for  each 
person;  pour  your  stew  on  this  milk,  and  serve  immediately.  Never 
boil  an  oyster  in  milk. 

* 

TOMATO    SOUP.—  Mrs.  A.   Z.    Stone. 

One  can  of  tomatoes,  one  quart  of  water,  and  one  onion;  strain 
and  return  to  the  kettle  and  add  one  pint  of  milk,  two  tablespoonfuls 
of  browned  flour,  piece  of  butter  the  size  of  an  egg,  and  salt  and 
pepper.  Strain  into  a  tureen. 


NlCOLL/TheTailor. 


J"CTST 

A  flue  assortment  of  Foreign  ani  Domestic  Woolens  for  this  Season. 


m    11  i  t-P          i*    «*  I  Suits  to  order,  from     $20  00 

Gill  Ond  $©©  OU  «W  FattnU      Pantstoorder,from....$500 

\  Overcoats  to  Order,  from  $20 


Also,  to  accommodate  our  numerous  country  patrons  visiting  the  city  for  a 
short  time,  I  have  added  a  splendid  stock  of 

Men's,  Boys'  and  Children's  Ready-Made  Suits  and  Overcoats, 

Manufactured  by  ourselves,  after  the  most  approved  and  latest  styles  in  custom- 
made  patterns.  Well  cut,  well  made,  stylish  and  cheap.  You  will  do  well  to 
inspect  before  purchasing  elsewhere  Civility  to  all.  No  trouble  to  show  goods. 


Nl COLL,  The  Tailor, 

Phelan's  Building,  816-818  Market  St.,  San  Francisco 

BRANCH    STORES    IN    ALL    PRINCIPAL    CITIES. 


FISH. 


Fish  can  be  scaled  much  easier  by  being  laid  in -boiling  water 
about  a  minute. 

Salt  fish  are  quickest  and  best  freshened  by  soaking  in  sour  milk. 

Some  varieties  of  fish  that  are  very  fine  boiled  or  baked,  are  taste- 
less broiled  or  fried. 

White  fish  are  the  best  broiled,  but  very  good  boiled.  Trout 
should  always  be  boiled  or  baked;  black  bass,  broiled  if  small; 
boiled  when  large ;  fresh  mackerel  should  always  be  broiled ;  salmon, 
always  be  boiled;  perch,  smelt,  brook  trout  and  flounders  are  all 
better  fried. 

FISH   A  LA   CREMK—  Mrs.    Kellogg. 

Three  pounds  of  fish,  fresh  cod,  or  any  nice  white  fish ;  boil  till 
tender,  then  remove  the  bones;  mince  it  fine;  season  with  salt,  pep- 
per and  lemon.  One  quart  of  milk  boited  with  two  onions  until  they 
are  in  shreds.  Rub  to  a  cream  one-half  pound  of  butter  and  two 
large  tablespoonfuls  of  flour;  turn  the  boiling  milk  through  a  sieve 
upon  it,  and  return  all  to  the  saucepan ;  boil  again,  taking  care  to 
stir  it  so  as  to  keep  from  burning  or  getting  in  lumps.  Grate  the 
rind  of  a  lemon,  and,  with  one-half  a  tumbler  of  wine,  mix  through  the 
fish.  Grate  a  loaf  of  bread  through  a  colander;  take  the  platter  the 
fish  is  to  be  served  on,  and  put  first  a  layer  of  dressing  on  the  dish, 
then  the  fish;  repeat  this  until  the  dish  is  as  full  as  you  wish,  making 
the  top  layer  of  dressing;  then  put  the  bread  crumbs  smoothly  on 
the  top,  making  an  oval.  Fill  a  bread-pan  with  water;  put  the  plat- 
ter upon  it  in  the  oven,  and  let  it  remain  until  it  is  a  nice  brown. 
When  done  put  slices  of  parsley  and  lemon  around  it. 

CUSK  A  LA  CREME  (Another   way)— Mrs.    S.  Richards. 

I  use  sturgeon,  generally  taking  about  two  pounds.  Rub  the  fish 
well  with  salt;  put  it  into  a  kettle  with  enough  boiling  water  to  cover 
it.  Put  the  juice  of  one  lemon  in  the  water.  As  soon  as  it  boils, 
put  it  one  side  where  it  will  just  simmer.  Let  it  stand  for  one  hour; 
then  take  it  up  and  draw  out  all  the  bones.  Put  one  ounce  of  flour 

EA    Rrnwn    i  Wholesale  and  Retail  Dealer  in  Wood  and  Coal,  110  and  412 
.  A.  Dill W II,   j  Eleventh  street. 


FISH.  17 

in  a  saucepan,  to  which  add  by  degrees  one  quart  of  cream  or  milk, 
mixing  it  very  smoothly;  then  add  an  onion,  small,  chopped  very  fine, 
a  bunch  of  parsley,  little  nutmeg,  salt  and  pepper.  Put  this  on  the 
fire,  stirring  till  it  forms  a  thick  sauce.  Stir  in  one-fourth  pound  of 
butter;  strain  sauce  through  the  sieve;  put  some  in  bottom  of  the 
dish ;  lay  fish  in,  and  pour  the  rest  of  the  sauce  over  it.  Beat  to  a 
froth  the  whites  of  six  eggs,  and  spread  over  the  whole.  Set  in  the 
oven  and  bake  light  brown. 

FILLET    OF    SOLE    AU    GRATIN.—  Mrs.    Chickering. 

Choose  two  flounders,  weighing  about  three  pounds.  Lay  them 
on  the  table  with  the  dark  side  uppermost;  with  a  sharp,  thin-bladed 
knife  cut  down  to  the  backbone,  following  the  dark  line  in  the  middle 
of  the  fish,  then  turn  the  edge  of  the  knife  outward  and  cut  towards 
the  fins,  keeping  the  blade  flat  against  the  bone,  and  removing  one- 
fourth  of  the  flesh  of  the  fish  in  a  single  piece;  proceed  in  the  same 
way  until  you  have  eight  fillets  (this  can  be  done  at  the  fish  market) 
carefully  cut  the  skin  from  them,  season  with  salt  and  pepper,  lay 
them  on  a  buttered  dish,  suitable  to  send  to  table,  sprinkle  thickly 
with  sifted  cracker  crumbs,  and  a  little  grated  Parmesan  or  any  rich 
cheese;  put  a  few  bits  of  butter  over  them,  using  not  more  than  one 
ounce,  two  tablespoonfuls  in  all,  and  brown  them  in  a  quick  oven. 
Serve  them  as  soon  as  they  are  nicely  browned.  This  is  a  very 
savory  and  delicate  dish,  requiring  some  practice  to  do  nicely,  but 
comparatively  inexpensive,  and  well  worth  all  the  trouble  taken  in 
making  it. 

CLUB-HOUSE    FISH   CAKES.— Mrs.    Chickering. 

Wash  and  boil  one  quart  of  potatoes,  putting  them  on  the  fire  in 
cold  water  enough  to  cover  them,  and  a  tablespoonful  of  salt  Put 
one  and  one-half  pounds  of  salt  codfish  on  the  fire  in  plenty  of  cold 
water,  and  bring  it  slowly  to  a  boil;  as  soon  as  it  boils  throw  off  that 
water,  and  put  it  again  on  the  fire  in  fresh  cold  water;  if  the  fish  is 
very  salt,  change  the  water  a  third  time.  Free  the  fish  from  skin  and 
bones;  peel  the  potatoes,  mash  them  through  a  colander  with  a 
potato  masher,  season  with  one-fourth  saltspoonful  of  pepper,  and 
one  ounce  of  butter;  add  the  yolks  of  two  eggs,  and  the  fish;  mix 
well  and  make  into  cakes,  using  a  little  flour  to  prevent  sticking  to 
the  hands.  Fry  them  golden  brown,  in  enough  smoking  hot  fat  to 

Win  V  Dnwoll  i  Notary  Public  and  Conveyancer,  458  Ninth  St.  Residence, 
Win.  L  nOWGllj  (  410  Thirteenth  St.,  First  House  East  of  Broadway,  Oakland. 


1 8  FISH . 

nearly  cover  them;  observe  that  in  frying  any  article  of  food  it  will 
not  soak  fat  if  the  latter  be  hot  enough  to  carbonize  the  outside  at 
once,  and  smoking  hot  fat  will  do  that. 

FRIED     SOLE.— Mrs.    Wheeler. 

Remove  the  bones  from  a  sturgeon;  cut  in  slanting  pieces  about 
one-fourth  of  an  inch  thick,  dip  "in  beaten  egg,  roll  in  bread  crumbs, 
cook  by  dropping  into  boiling  lard.  Use  French  mustard,  oil  and 
vinegar,  beaten  together  for  sauce. 

FRIED    FLOUNDER. 

Dip  the  fish  in  milk,  then  in  flour,  then  drop  in  boiling  fat  until 
brown. 

SALT   COD.     (BY  SPECIAL  REQUEST.) 

A  favorite  dish.  Strip  the  fish,  do  not  cut  it.  Freshen  it  by  four 
or  five  hours'  soaking.  Place  over  the  fire  in  a  fish-kettle  with  plenty 
of  cold  water.  The  moment  it  boils  remove  to  the  back  of  the 
stove  to  simmer  until  tender.  Never  allow  it  to  boil  fast  or  the  fish 
will  eat  hard  and  thready.  Dish  it  upon  a  napkin,  free  from  bones, 
and  garnished  with  rings  of  hard  boiled  egg.  Serve  with  egg  sauce 
if  you  wash,  but  we  prefer  "pork  scraps"  fried  a  delicate  brown. 
Potatoes,  boiled  onions,  and  beets  are  indispensable  with  this  dish. 


No  more  Flies,  Dust  or  Rattling  Windows! 

T.    BLACKBURN'S 

Iron  Corner,  Ornamental 

SLIDING  FLY  SCREENS 


Also,  an  Attachment  for  Windows  anil  Doors  to  Keep  out  Dnst, 

CALL.    OR    ADDRESS, 

531    EIGHTH    STREET,     -     OAKLAND. 


MEATS. 


To  choose  good  Beef  see  if  it  be  of  a  bright  red  color  in  the  lean 
part,  and  white  in  the  fatty  portions.  Reject  that  which  has  yellowish 
suet,  or  spotted  unequal  surface. 

Healthy  Mutton  is  of  a  clear,  darkish  red.  Lamb  should  have  the 
kidney  fresh  and  fat,  and  in  the  forequarter  the  vein  should  be  blue. 
If  you  buy  the  shoulder  have  your  butcher  remove  the  bone  to  make 
a  place  for  dressing. 

Young  Pork  should  be  white  and  firm  and  dry.  If  it  be  darkish 
or  soft  to  the  touch,  it  is  old  and  stale. 

The  desirable  features  of  Veal  are  whiteness  and  fatness,  which 
show  that  the  calf  was  well  fed  and  bled. 

Choose  your  Chickens  by  seeing  if  the  breast-bone  yields  to  the 
touch,  if  the  scales  on  the  legs  be  smooth,  and  the  comb  red. 

Select  a  Goose  with  a  clean,  white  skin,  plump  breast,  and  yellow 
feet.  If  the  feet  are  red  the  bird  is  old. 

A  young  Turkey  should  have  his  legs  black  and  smooth,  his  spurs 
short,  and  his  feet  limber. 

Roasting. — Have  a  brisk  oven,  put  only  enough  water  in  the  pan 
to  prevent  burning;  rub  a  very  little  flour  over  the  joint,  but  neither 
salt  nor  pepper.  Salt  draws  out  the  juices  which  it  is  your  object  to 
keep  in,  and  parching  injures  the  flavor  of  pepper.  This  applies  also 
to  broiling  and  frying.  Always  pepper  after  an  article  is  cooked. 
Carefully  turn  your  roast  once  that  it  may  be  browned  on  both  sides. 

The  Gravy. — When  the  roast  comes  out  put  it  on  a  hot  dish,  care- 
fully pouring  off  the  fat,  then  pour  into  the  pan  a  little  boiling  water 
and  salt,  and  with  a  spoon  rub  off  all  the  dried  gravy  on  the  bottom 
and  sides  of  the  pan.  Add,no  flour.  The  gravy  should  be  thick 
enough  with  its  own  richness.  If  you  have  got  your  gravy  too  thin 
let  it  boil  a  few  minutes. 

Broiling. — A  brisk,  clear -fire  is  indispensable  to  this  mode  of  cook- 
ing. Let  the  gridiron  come  to  a  gradual  heat  that  it  may  not  be 
burning  hot  on  the  surface.  Rub  the  bars  with  a  bit  of  clean  suet 
and  lay  on  your  steak  or  chop  which  should  not  be  more  than  three- 
quarters  of  an  inch  in  thickness.  If  too  thick  it  will  be  overdone  on 

fir   ¥prri man's  J  Fragrant  Kalliodont,  Beautifies,  Preserves  the  Teeth,  and 
111 ,  lYIUI  1  llUdil  ft  j  Charms  all  who  use  it. 


20  MEATS. 

the  outside  while  inside  it  is  still  raw.  Turn  it  but  once  while  broil- 
ing, and  when  it  is  a  delicate  brown  outside  with  a  rare  line  inside  it 
is  finished.  Lay  it  on  a  well-heated  platter  and  dress  with  butter  and 
a  little  salt.  If  you  have  allowed  your  fire  to  get  too  low  do"  not 
attempt  to  use  the  gridiron,  but  feed  your  fire  anew,  and  if  you  can- 
not wait  for  it  to  burn  low  again,  broil  in  a  frying-pan  following  the 
same  directions. 

Boiling. — Never  boil  meat  at  a  gallop.  It  injures  the  flavor  and 
hardens  the  meat.  Yet  it  must  not  go  off  the  boil,  as  steeping  gives 
meat  an  insipid  taste. 

Frying. — Professional  cooks  agree  that  the  perfection  of  frying-fat 
is  equal  parts  lard  and  beef  drippings,  and  yet  there  are  families 
where  the  drippings  are  never  looked  after,  and  all  the  rich  fat  from 
roast  beef,  pork,  corn  beef,  and  soup-bones  goes  to  waste. 

To  Clarify  It. — Put  a  little  water  in  it,  set  it  in  boiling  water  and 
stir  in  a  little  salt.  The  next  day  it  will  turn  out  from  a  bowl  in  a 
solid  cake.  Scrape  off  the  settlings  and  put  it  away  for  future  use. 
It  is  as  good  as  butter  for  shortening  in  cookies  and  ginger  bread, 
and  better  than  butter  for  meat  frying. 

Batter  for  Frying. — Three  cups  of  sifted  flour,  mixed  with  three 
tablespoons  of  butter  melted  in  warm  water;  pour  the  butter  off  the 
water  into  the  flour  first,  then  enough  of  the  water  to  make  a  soft 
paste,  which  beat  smooth,  then  more  warm  water  till  it  is  thick 
enough  to  mask  the  back  of  the  spoon  dipped  into  it,  and  salt  to 
taste ;  add,  the  last  thing,  the  whites  of  two  eggs  well  beaten. 


T.  S.  McCooL.  B.  A.  ARMSTRONG. 

McCOOL  &  ARMSTRONG. 


MANUFACTURERS   AND   IMPORTERS   OF 


PICTURE  FRAME  MOULDINGS, 

ARTISTS'     MATERIALS,     PASSE-PARTOUTS,     WINDOW 
CORNICES     AND     BRACKETS, 

OIL  PAINTINGS,  STEEL  ENGRAVINGS  ICHROMOS. 

Office  and  Factory,  411  Twelfth  Street,  Oakland,  Cal. 

STOKE, 


VEGETABLES. 

All  vegetables  except  potatoes,  asparagus,  peas,  and  cauliflower, 
should  boil  as  fast  as  possible;  these  four  only  moderately.  To  pre- 
vent the  bad  odor  arising  from  boiling  cabbage,  put  it  in  plenty  of 
boiling  water,  add  a  pinch  of  soda,  cover  closely,  boil  fast.  Keep 
boiling  for  half  an  hour,  no  longer. 

Onions  should  be  boiled  in  milk  and  water.     Equal  parts. 

Potatoes  are  the  only  vegeteable  that  should  be  put  into  cold  water. 
They  should  be  pared  before  being  boiled,  if  you  wish  to  have  them 
mashed  and  look  white.  Pour  off  the  water  the  minute  they  are 
done  and  stand  on  the  back  of  the  stove  covered  with  a  napkin. 
Sweet  potatoes  should  not  be  pared,  and  they  require  longer  cooking 
than  the  common  potato. 

Grate  Gruyere's  cheese  on  macaroni, 

Make  the  top  crisp,  but  not  too  bony. 

Roast  veal  with  rich  stock  gravy  serve ; 

And  pickled  mushrooms,  too,  observe. 

Roast  pork,  sans  apple  sauce,  past  doubt, 

Is  Hamlet  with  the  Prince  left  out. 

Your  mutton  chops  with  paper  cover, 

And  make  them  amber  brown  all  over. 

Broil  lightly  your  beefsteak — to  fry  it 

Argues  contempt  of  Christian  diet. 

Buy  stall-fed  pigeons  ;  when  you've  got  them 

The  way  to  cook  them  is  to  pot  them. 

It  gives  true  epicures  the  vapors, 

To  see  broiled  mutton  minus  capers. 

To  roast  spring  chickens  is  to  spoil  'em 

Just  split  them  clown  the  back  and  broil  'em. 

Boiled  turkey,  gourmands  know,  of  course, 

Is  exquisite  with  Challenge  Sauce. 

Egg  sauce — few  make  it  right,  alas  !  — 

Is  good  with  blue  flsh,  or  with  bass. 

Nice  oyster  sauce  gives  zest  to  cod  ; 

A 'fish,  when  fresh,  to  feast  a  god. 

Shad,  stuffed  and  baked,  is  most  delicious, 

'Twould  have  electrified  Apicius. 

<3wiQQ  PnufpntimiPiw    ^  Ladies'  and  Gentlemen's  Ice  Cream  and  Coffee  Saloon, 
0 Wlhh  bUIUUbllUUOl ) ,   /        us  Twelfth  Street.    Win.  J.  P.  Laage,  Prop. 


Breakfast  and  Lunch  Dishes. 

SCALLOPED    POTATOES.—  Mrs.    Sanford. 

A   NICE    BREAKFAST    DISH. 

Peel  and  slice  raw  potatoes  very  thin.  Put  them  into  a  deep  dish  > 
a  layer  of  potatoes  with  butter  and  salt,  repeating  until  the  dish  is 
full.  Pour  in  sweet  milk  till  it  may  be  seen  at  the  edge  of  the 
dish  by  pressing  down  the  potatoes.  Bake  half  an  hour  in  a  quick 
oven. 

POTATOES   FOR   LUNCH. 

Take  large,  mealy  potatoes,  bake  slowly  until  well  done;  carefully 
remove  the  inside  by  cutting  an  opening  in  one  end,  mash  and  season 
well  with  salt,  pepper  and  cream;  return  to  the  skin  and  sew;  place  in 
the  oven,  and  when  very  hot,  send  to  the  table. 

STUFFED    GREEN    PEPPERS.— Mrs.  Dart 

Cut  the  tops  off  the  bell  pepper,  and  remove  the  seed.  Take  two 
of  the  long  green  peppers,  one  small  onion,  one  large  tomato  peeled, 
and  chop  all  together  very  fine.  Add  stale'bread  crumbs  sufficient  to 
fill  five  peppers,  a  "teaspoonful  of  salt,  and  sweet  oil  enough  to 
moisten  the  whole.  Fill  the  peppers  and  replace  the  tops.  To  be 
prepared  on  the  day  they  are  to  be  used. 

SCALLOPED   OYSTER    PLANT.— Mrs.    Morse. 

Boil  the  oyster  plant  until  perfectly  tender,  then  take  out  of  the 
water  and  rub  through  a  colander,  Add  butter,  pepper,  salt  and 
milk.  Put  in  a  baking  dish  and  cover  the  top  with  bread  crumbs, 
with  here  and  there  a  small  piece  of  butter.  Set  in  the  oven  and 
bake  a  delicate  brown. 

DORMERS.—  Mrs.    Van  Blarcom. 

Two  cups  of  cold  mutton  chopped  fine,  one  cup  boiled  rice,  a 
little  suet,  one  egg,  pepper  and  salt.  Mix  well  the  rice,  meat,  and 

(tot  yonr  Baking  Powier  of  Kelsey  &  Flint, 


BREAKFAST    AND    LUNCH    DISHES.  23 

sHet,  with  high  seasoning  of  pepper  and  salt.  Make  into  balls;  dip 
them  into  the  beaten  egg,  and  cover  with  bread  crumbs.  Fry  in  hot 
drippings  a  nice  brown.  Serve  with  a  little  made  gravy  poured  over 
them. 

CORN    OYSTERS.—  Mrs.    Carpenter. 

Twelve  ears  of  sweet  corn  grated,  one  teaspoon  salt,  one  teaspoon 
pepper,  two  eggs  beaten  into  two  spoons  flour.  Mix  well  and  fry 
brown  butter  or  sweet  lard 

BAKED    CAULIFLOWER.—  Mrs.    Wheeler. 

Boil  until  tender  in  salt  and  water,  then  drain  and  place  in  a  drip- 
ping-pan with  butter  or  nice  drippings  in  the  bottom  ;  season  with 
pepper  and  salt,  add  bread  crumbs  and  cheese  sprinkled  over  the 
cauliflower;  then  baste  with  melted  butter,  and  bake  slowly  in  the 
oven  till  a  nice  brown. 

TOMATO    MACARONI.—  Mrs.  R.  E.   Cole.. 

ITALIAN     STYLE. 

Cook  a  quart  of  tomatoes  until  quite  dry  ;  season  with  salt,  pepper 
and  butter.  Cook  your  macaroni  till  tender,  and  drain  it.  Small 
cup  of  cheese  grated  or  chopped  fine  (Swiss  cheese  is  best.)  Melt  a 
piece  of  butter  in  a  spider  and  stir  in  the  cheese  till  ropy.  Turn  the 
tomatoes  into  it  and  season  with  red  pepper.  Pour  this  over  the 
macaroni,  serve  hot.  Splendid  for  lunch. 

BAKED   TOMATOES.—  Mrs.  Brewer. 

Butter  a  dish  and  lay  the  skimmed  tomatoes  in  whole.  Sprinkle 
salt,  pepper  and  sugar  over  them,  and  then  cover  with  fine  bread  or 
cracker  crumbs.  Bake  forty  minutes  in  a  dish  in  which  they  may  go 
upon  the  table.  When  half  done  dip  the  syrup  over  the  top  to  moist 
the  crumbs. 

E.  P.  Flint. 


Take  ten  pounds  of  pork  (fat  and  lean),  boil  it  well,  take  out  all 
the  bones,  and  chop  it  rather  fine  ;    return  the  meat  to  the  water  in 

Has  paid  to  Policy  Holders, 
$5,446,382- 


24  BREAKFAST   AND   LUNCH   DISHES. 

which  it  was  boiled,  and  add  equal  parts  corn  meal  and  buckwheat 
flour  until  very  thick.  Season  well  with  salt,  pepper  and  sage ;  boil 
twenty  minutes,  put  in  pans  to  cool ;  cut  in  thin  slices,  and  fry  a  dark 
brown. 

VEAL    AND    HAM    PRESSED.—  Mrs.  J.    T.   Agard. 

TO    EAT    COLD. 

Equal  quantities  of  veal  and  ham  slices  one-fourth  inch  thick. 
Butter  a  dish,  lay  in  a  slice  of  veal,  season  with  salt  and  pepper ;  then 
a  slice  of  ham  with  pepper ;  continue  to  alternate  till  all  is  used. 
Cover  with  a  crust  of  flour  and  water.  Steam  three  hours.  Slice 
when  cold. 

TONGUE  WITH    JELLY.—  Mrs    Palache. 

Use  either  a  fresh  corned  or  a  smoked  tongue.  If  fresh,  add  a 
small  teacup  of  salt ;  boil  until  very  tender ;  trim  and  place  in  a 
bowl  that  will  just  hold  it,  and  a  teacup  of  jelly  made  by  the  following 
recipe  :  Put  a  fine,  plump  chicken  in  a  saucepan  with  a  pot  of  cold 
water.  When  very  tender,  remove  choicest  parts  for  a  salad,  and 
return  remnants  to  the  pan  for  a  second  boiling.  When  reduced  to 
one  teacup,  strain,  season  to  taste,  and  pour  over  tongue.  Put  to 
press  with  good  weight  in  a  cool  place. 

BONED    CHICKEN.— Mrs.  E.  S.   Cole. 

Boil  a  chicken  in  a  little  soup  stock  until  the  bones  can  be  easily 
separated  from  the  meat ;  remove  all  the  skin ;  slice  and  mix  the 
light  and  dark  meat ;  season  with  salt  and  pepper ;  boil  down  the 
juice  and  pour  it  on  the  meat,  and  shape  it  like  a  loaf  of  bread. 
Wrap  tightly  in  a  cloth ;  press  with  a  heavy  weight  for  a  few  hours. 
When  served,  cut  in  thin  slices. 

STEWED   CRAB.—  Mrs.  Israel  Knox. 

Take  the  meat  from  one  boiled  crab,  rub  one  teaspoonful  flour  in 
one  large  tablespoonful  butter,  add  one-half  cup  of  cream  or  milk. 
Season  high  with  red  pepper  and  salt ;  boil  to  thicken,  not  over  five 
minutes. 

Buy  jonr  Fist  of  Edwards  Bros.  468  Eleventh  St, 


BREAKFAST   AND    LUNCH    DISHES.  25 

HOT   CRAB.—  Mrs.  E.   S.    Cole, 

Carefully  pick  out  the  inside  of  a  crab  and  the  large  claws,  and 
mince  them,  mixing  these  thoroughly  and  seasoning  with  cayenne 
pepper  and  salt.  Rub  up  a  small  teaspoonful  of  good  curry  powder 
in  a  little  cold  gravy  or  cream,  or  equal  proportions  of  both,  and 
mix  these  with  the  crab,  adding  a  teaspoonful  of  Chile  vinegar,  and 
some  finely-grated  bread  crumbs.  Clean  out  the  shell  very  carefully 
and  put  the  mixture  in  it,  sifting  bread  crumbs  over  it,  and  a  little 
butter.  Brown  well. 

DEVILED   CRAB.—  Mrs.  S.    Woods. 

Remove  meat  from  crab  and  pick  very  fine.  Make  a  cream 
sauce  of  a  pint  of  milk  or  cream,  one  large  tablespoonful  of  flour,  add 
a  speck  of  cayenne  pepper,  and  a  little  salt ;  one-half  cup  of  bread 
crums,  two  hard-boiled  eggs,  chopped  fine.  Mix  all  together  with 
cream  sauce,  add  juice  of  one  lemon.  After  it  is  in  the  shell, 
sprinkle  with  crumbs,  and  put  little  bits  of  butter  on. 

BAKED    OMELETTE.— Mrs.    Coxhcad. 

Three  gills  of  milk,  piece  of  butter  size  of  walnut;  bring  to  a  scald; 
five  eggs,  yolks  and  whites  beaten  separately,  a  little  salt,  a  teaspoon- 
ful of  flour  wet  to  a  smooth  paste  in  milk.  Pour  milk  in,  stirring 
constantly ;  then  stir  in  the  paste,  put  in  buttered  dish,  bake  in  a 
moderate  oven  twenty  minutes, 

BAKED   OMELETTE.—  Mrs.  f.  K.  McLean. 

One-half  cup  of  milk  put  on  to  boil.  Stir  in  the  well-beaten  yolks 
of  six  eggs  till  thick.  A  dessertspoonful  of  butter.  Salt  to  taste. 
After  removing  from  the  fire  add  whites  of  six  eggs,  well  beaten. 
The  oven  should  be  heated  as  for  cake.  Bake  ten  minutes. 

BREAD   OMELETTE.— Mrs.  Everett. 

Yolks  of  six  eggs,  cup  of  milk,  season  with  salt  and  pepper,  stir  in 
the  whites  beaten  stiff.  Now  stir  in  a  cup  of  powdered  cracker. 
Cook  in  a  frying-pan  or  on  a  griddle  with  as  little  butter  as  possible, 
then  lay  a  hot  dish  over  it  and  turn  over  the  omelette  on  the  dish. 

Kvnn  want    \ Goo<i  Stamping  for  Embroidery,  go  to  Miss  J,  S.  Naismith's, 
)°U  "dill    \  1161  Broadway. 


26  BREAKFAST   AND    LUNCH    DISHES. 

The  advantage  of  bread  omelette  is  that  it  will  keep  tender  till  cold 
while  others  grow  tough  if  not  eaten  at  once. 

NICE    BREAKFAST    DISH.—  Mrs.   E.   S.    Cole. 

Bits  of  nice  salt  pork  about  one-third  of  an  inch  thick,  two  or 
three  inches  square,  bits  of  calf's  liver  the  same  size.  Put  these 
alternately  on  a  long  skewer,  beginning  and  ending  with  pork.  Lay 
it  in  the  oven  across  a  dripping-pan  and  roast  as  you  would  a  bird, 
basting  occasionally.  When  done,  slide  the  pieces  from  a  skewer 
and  serve  on  a  hot  plate. 

BAKED    MEAT    STEW.—  Mrs.  Nisivander. 

Cut  any  sort  of  cold  meat,  but  roast  beef  is  best,  into  thin  slices, 
cover  the  bottom  of  an  earthen  baking-dish,  and  season  with  salt, 
pepper,  sage  or  summer  savory,  and  a  very  little  chopped  red 
pepper  or  cayenne ;  cover  with  a  layer  of  chopped  onion,  then 
another  layer  of  meat,  and  so  on  until  the  dish  is  half  filled,  then 
pour  in  tomatoes,  either  fresh  or  canned,  to  fill  the  dish ;  if  the 
meat  be  very  lean  put  in  bits  of  butter  with  the  seasoning,  but  cold 
gravy  is  better  poured  on  the  tomatoes.  Cover  with  a  tight-fitting 
plate,  and  cook  in  the  oven  slowly  for  two  hours.  To  make  an  orna- 
mental dish,  put  potatoes  very  smoothly  mashed  and  seasoned 
around  a  meat  dish,  like  a  wall  about  three  inches  high ;  brush  with 
the  yellow  of  an  egg  and  set  in  the  oven  to  brown  a  little,  then  pour 
the  stew  inside. 

VEAL    LOAF.—  Mrs.    Niswander. 

Three  and  one-half  pounds  of  veal,  not  too  young,  chopped 
finely,  five  small  crackers  rolled,  one  tablespoon  salt,  one  teaspoon 
pepper,  one-half  nutmeg,  three  beaten  eggs ;  mix  thoroughly  together 
with  the  hand,  using  only  one-fourth  of  the  rolled  crackers,  forming 
into  an  oval  loaf  and  pressing  it  together  as  firmly  as  possible.  Spot 
it  thickly  with  bits  of  butter,  and  strew  over  the  rest  of  the  crackers. 
Lay  in  a  dripping-pan  with  a  little  water  and  let  it  cook  slowly  for 
two  hours,  basting  occasionally  and  adding  water  from  time  to  time 
so  that  there  may  be  a  gravy  when  done.  It  should  be  well  done ; 
but  if  the  browning  is  too  rapid,  turn  over  it  a  greased  pan.  Nice 
when  cold. 


THe  Traitors 


BREAKFAST   AND    LUNCH    DISHES.  27 

CLAM   PIE.—  Mrs.  Edwards. 

One  quart  clams  chopped  fine  ;  place  in  a  deep  dish  withont  bot- 
tom crust.  Season  with  pepper  and  butter.  Thicken  with  flour  or 
cracker  dust,  place  on  top  three  thin  slices  of  salt  pork  ;  then  cover 
over  with  ordinary  pie  crust  ;  bake  thirty  minutes. 

CLAM    FRITTERS.—  Mrs.  Edwards. 

One  quart  clams,  chop  very  fine,  one  teacup  flour,  one  teaspoonful 
yeast  powder,  mixed  well  with  the  clams  ;  season  to  suit  taste  ;  fry  in 
hot  fat. 

BOILED    BEEF—  (Pressed.)—  Mrs.    Niswander. 

Ten  pounds  good  beef,  rib  piece  preferred  ;  put  in  a  saucepan  with 
two  quarts  cold  water  and  a  small  half  cup  salt.  Cook  slowly  till 
very  tender,  taking  care  that  the  water  does  not  entirely  evaporate, 
then  remove  bone,  gristle  and  skinny  parts,  cut  the  lean  and  fat  to 
mix  equally  and  season  highly  with  pepper  and  more  salt  if  necessary; 
put  in  a  bowl  .with  a  heavy  weight  in  a  cool  place. 

OYSTER    CAKES.—  Mrs.    Brewer. 

FOR    BREAKFAST. 

One  can  oysters,  four  medium-sized  potatoes,  butter  the  size  of  an 
egg,  two  soda,  or  six  small  crackers,  salt,  pepper.  Take  the  oysters 
from  the  liquor  and  chop  fine  ;  boil  and  mash  the  potatoes,  moisten 
with  part  of  the  liquor,  and  butter,  salt  and  pepper,  and  part  of 
crackers  ;  mix  all  together  and  make  into  little  cakes  ;  roll  each  one 
in  cracker  crumbs,  and  fry  in  plenty  of  hot  fat. 

OYSTER    FRICASSEE.—  Mrs.  A.  L.  Stone. 

One  quart  of  oysters,  drain  off  the  juice  and  strain  it  ;  make  a  pint 
of  the  liquid  by  adding  water  or  milk;  add  one  tablespoonful  of 
butter,  one  of  flour,  little  pepper,  salt  and  mace,  boil  all  together, 
then  put  in  the  oysrers  and  -cook  very  little  ;  have  ready  three  eggs, 
well  beaten,  one  tablespoon  lemon  juice  and  one  tablespoon  chopped 
parsley,  and  turn  on  to  the  oysters  when  removed  from  the  fire;  serve 
on  slices  of  toast. 


DP 


»•••»«« 


28  BREAKFAST    AND    LUXCH    DISHES. 

CREAMED    OYSTERS.—  Mrs.   S.    Woods. 

One  generous  tablespoon  of  flour,  one  pint  cream,  one  piece  of 
onion  size  of  a  dime,  one  very  small  piece  of  mace,  one  pint  of 
oysters,  salt,  and  pepper  to  taste.  Let  the  cream  come  to'  a  boil  with 
onion  and  mace  ;  mix  flour  with  a  little  cold  milk,  stir  into  the  boiling 
cream,  cook  eight  minutes.  Let  the  oysters  come  to  a  boil  in  their 
own  liquor,  drain  and  add  them  to  the  cream,  having  first  skimmed 
out  the  onion  and  mace.  Season  to  taste  and  serve  on  toast. 

SCALLOPED    OYSTERS.—  Mrs.  McLean. 

Butter  a  baking-dish,  put  a  layer  of  cracker  crumbs  or  rolled 
cracker  in  the  bottom,  then  a  layer  of  oyerers  well  seasoned  with 
pepper  and  salt,  with  pieces  of  butter,  another  layer  of  crumbs  and 
so  on  till  the  dish  is  filled,  putting  on  each  layer  of  crumbs,  oyster, 
liquor  and  milk.  The  top  layer  should  be  of  crumbs  with  abundance 
of  butter  and  milk.  Some  prefer  bread  crumbs  as  they  are  more 
moist. 

FRIED    OYSTERS.— Mrs.    A.    M.  Green. 

Drain  large  oysters  through  a  sieve ;  beat  two  eggs  ;  have  ready 
grated  bread  crumbs ;  sprinkle  salt  and  a  little  pepper  over  the  oys- 
ters ;  dip  each  one  in  the  egg  and  cover  with  bread  crumbs ;  put 
equal  portions  of  lard  and  butter  in  a  hot  frying-pan,  when  boiling 
hot  lay  in  oysters  carefully ;  give  close  attention  to  prevent  burning 
or  too  much  cooking.  Serve  hot. 

FRIED    CHICKEN.—  Mrs.  N.   G.   Dow. 

WITH    CREAM    GRAVY. 

Leave  the  breast  whole,  also  the  back,  wings  and  legs,  making  in 
all  six  pieces.  For  three  chickens  have  ready  one  gill  sifted  flour ; 
add  one-half  teaspoon  each  of  salt  and  pepper.  Roll  each  piece  in 
flour,  fry  in  hot  lard  and  butter,  equal  proportions  of  each,  one-third 
of  an  inch  deep.  As  they  brown,  turn  ;  when  cooked,  arrange  breasts 
side  by  side,  the  backs  beneath,  surround  with  legs  and  wings.  Make 
a  gravy  of  one  pint  sweet  cream,  one  and  one-half  tablespoons  flour, 
rub  smooth  in  cream,  one-half  teaspoon  salt,  peper  and  parsley.  Put 
in  the  lard  and  let  simmer;  pour  hot  over  the  chicken. 

Pnre  Cream  Tartar  at  Kelsey  &  Flint's. 


BREAKFAST    AND    LUNCH    DISHES.  29 

FRICASSEE    CHICKEN.—  Mrs.  N.  G.  Dow. 

Cut  the  neck  from  the  body,  then  the  wings,  then  cut  in  two 
lengthwise  through  the  sides ;  stew,  but  not  serve  the  neck.  The  liver 
is  good.  Place  in  a  kettle  with  one-half  pint  water,  tablespoonful  of 
vinegar,  an  onion  grated,  pepper  and  salt;  cover  closely;  stew  three- 
quarters  of  an  hour ;  add  one  and  one-half  ounce  butter,  one  spoon- 
ful chopped  parsley,  and  just  before  taking  up,  add  a  beaten  egg. 

DUMPLINGS    FOR   POTPIE.— Mrt.    Craig. 

> 
One  cup  sweet  milk,  two  teaspoons  yeast  powder,  a  little  salt,  flour 

enough  to  make  a  batter  that  will  drop  from  a  spoon,  one  egg,  beat- 
ing the  white  to  a  froth  and  stir  in  last ;  then  butter  a  pie  tin  and  drop 
the  batter  on  with  the  spoon  ;  put  in  a  steamer  and  cover  close  ;  steam 
thirty  minutes.  Do  not  check  the  boiling  for  an  instant,  nor  remove 
the  cover ;  follow  the  directions  and  they  will  come  out  like  snow- 
balls. 

HAM    SANDWICHES.—  Mrs.  Pitman. 

QUICKLY    MADE. 

Four  baker's  loaves,  two  cans  deviled  ham,  one  roll  butter  (for 
spreading).  This  makes  125  sandwiches.  Cut  offend  of  loaf  (heel 
not  used),  spread  the  open  end  with  butter,  scant,  then  spread  on 
ham;  slice;  next  spread  open  end  of  loaf  with  butter  without  the 
ham  ;  slice,  and  place  the  two  buttered  sides  together ;  cut  across  the 
middle,  making  two  sandwiches.  Spread  loaf  again,  and  proceed  as 
before.  By  this  process  the  bread  can  be  spread  very  thin.  If  pre- 
ferred, use  finely-chopped  lean  ham  dressed  with  mustard ;  butter  and 
cream  can  be  used  and  the  crust  of  the  bread  cut  carefully  awry. 

HAM   SANDWICHES,    No.   2. 

Take  the  yolks  of  two  hard-boiled  eggs,  three  tablespoonfuls  of 
prepared  mustard,  and  stir  them  with  one-half  pound  butter,  to  a 
cream.  Spread  your  bread,  which  must  be  cut  thin,  with  this  dress- 
ing, and  put  on  it  finely-chopped  ham,  entirely  free  from  fat. 

CURRIED    VEAL.—  Mrs.  Everett. 

Have  ready  two  pounds  veal  cutlet,  cut  in  pieces ;  several  slices 
salt  pork,  one  large  onion  sliced  thin.  Stew  the  cutlets  gently,  in 

Mnnntoin  TOP  Pn  \  Office  and  DePot»  515  Fourth  St.,  Oakland.  lee  delivered  to 
MUlllUdill  Ibu  UU,  1  all  parts  of  Oakland  and  Brooklyn.  S.  D.  Smith,  Manager, 


30  BREAKFAST   AND   LUNCH    DISHES. 

water  enough  to  jcover  them,  until  tender.  Set  aside ;  keep  warm. 
Fry  out  the  slices  of  pork  and  in  the  fat  fry  the  onion  very  brown 
and  remove  (not  served).  Now  brown  the  stewed  cutlets  in  this  fat 
and  place  them  in  the  center  of  a  large  platter  ;  keep  hot.  Next",  stir 
the  liquor  from  the  stew  and  the  pork  fat  together;  let  it  boil  up  and 
then  thicken  with  three  teaspoons  curry  powder;  add  a  little  lemon 
juice  or  a  little  vinegar,  and  "pour  the  gravy  thus  made  over  the 
platter,  having  previously  piled  around  the  meat  a  border  of  boiled 
rice  (the  only  vegetable  needed  with  this  dish). 

To  boil  the  Rice. — Twenty  minutes  before  serving  wash  thoroughly 
two  cups  of  rice,  and  throw  into  two  quarts  of  boiling  water ;  add  a 
little  salt,  and  boil  until  tender  ;  the  grains  should  be  whole  and  sep- 
arate, and  quite  white,  which  is  always  the  case  when  plenty  of  water 
is  used.  Chicken  can  be  curried  in  the  same  manner,  using  butter 
if  preferred,  instead,  of  pork. 
•*• 

BEEF   A   LA    DAUBE.—  Mrs.  Israel  Knox. 

For  a  family  of  six,  take  three  pounds  of  a  round  of  beef,  season 
highly  with  salt,  blatk  pepper  and  cayenne,  fry  a  few  slices  of  pork 
in  the  bottom  of  your  kettle  until  a  very  light  brown  ;  dredge  the 
seasoned  meat  thickly  with  flour,  place  in  the  kettle  with  a  piece  of 
butter  the  size  of  a  walnut,  and  a  few  slices  of  onion  and  carrot;  add 
no  liquid.  Cover  very  close  so  the  steam  cannot  escape,  and  steam 
slowly  three  or  four  hours.  Serve  with  rice. 

A  LA   MODE   BEEF.—  Miss   Perkins. 

Chop  an  onion,  half  a  carrot,  half  a  turnip,  a  little  parsley  and 
celery,  and  place  in  a  round-bottom  kettle,  together  with  one-quarter 
of  a  pound  of  fat  salt  pork,  one  tablespoonful  butter,  a  little  pepper, 
salt  and  sage.  Upon  these  place  three  pounds  of  beef,  cut  from  the 
upper  part  of  the  round,  well  dredged  with  flour,  and  fry  until  brown  ; 
turn  the  meat  often.  Add  about  a  quart  of  boiling  water,  cover,  and 
simmer  gently  about  three  hours.  Strain  the  gravy  over  the  meat, 
having  first  skimmed  off  all  the  fat,  and  serve.  The  dish  may  be 
garnished  with  potato  balls  or  butter  onions. 

CHICKEN    PIE.— Mrs.    Wheeler. 
Take  two  good-sized  chickens  and  prepare  as  for  stewing.     Cover 

3,  Letter,  Gentlemen's  Furnishing  tods,  1001  Broadway, 


BREAKFAST   AND   LUNCH   DISHES.  31 

with  water,  season  with  salt  and  pepper,  and  boil  gently  until  the 
bones  slip  from  the  meat.  Take  out  the  chicken  and  thicken  the 
liquor  with  a  little  flour.  Remove  the  large  bones  from  the  fowl ; 
have  ready  a  paste  made  as  for  strawberry  short-cake  ;  line  a  six-quart 
milk-pan  with  the  paste,  and  partially  bake  before  filling.  Then  add 
the  chicken  and  gravy ;  put  on  the  upper  crust  slit  several  times,  wet 
over  the  top  with  milk,  and  bake  slowly  until  it  is  a  nice  brown. 

CHICKEN    PIE.— Mrs.    J.   C.  Hays. 

Two  nice  tender  chickens,  one  sweet-bread,  two  dozen  raw  oysters, 
one  onion,  half  a  dozen  small  peppers  (size  of  a  pea).  Stew  the 
chickens  with  the  peppers  and  onion.  (The  latter  must  be  taken  out 
whole).  Season  with  salt,  pepper  and  butter.  Thicken  with  flour 
and  set  aside  to  cool.  Stew  the  sweet-bread,  and  when  cold,  cut  in 
slices.  Make  a  nice  puff  paste,  line  your  dish  and  place  a  cup  in 
the  center ;  next  lay  the  chicken  and  sweet-bread  in  the  dish,  and 
stew  the  oysters  evenly  over  them ;  cover  with  upper  crust ;  make 
small  holes  near  the  center,  and  bake. 

BAKED  BEANS. 

Soak  one  quart  of  small  pea  beans  over  night,  next  morning  par- 
boil them,  pour  off  the  water,  add  more,  and  cook  until  they  are  a 
little  tender ;  place  in  a  deep  dish,  season  with  salt  and  one  table- 
spoonful  of  molasses.  Take  one  pound  of  pork,  partly  lean,  score 
and  conceal,  except  the  rind,  in  the  middle  of  the  beans,  cover  with 
boiling  water  and  bake  from  four  to  six  hours.  If  the  beans  become 
dry  add  more  water. 


DIAMONDS.  FRENCH   CLOCKS. 


S.    LATH  HOP, 

an 


««:="«,  SKSK. 

AND  Twelfth  Streets, 

SILVERWARE,  OAKLAND,    GAL. 


WHITE  BREAD! 

NICE  BREAD 


-o 


Horace  Davis  &  Go's 

BEST  ROLLER  MILL  FLOUR. 


HORACE    DAVIS    &    GO'S 


BEST    ROLLER    MILL    FLOUR 


(THIS   OUT    IS  OUST 


IT    IS    MADE    OF    THE 

CREAM   OF  WHEAT 


BREAD. 


RULES    FOR   BREAD    MAKING. 

Do  not  mix  the  dough  too  stiff.  Remember  it  should  be  as  soft  as 
can  be  handled. 

Keep  it  warm  enough  while  rising.  Remember  a  chill  is  fatal  to 
your  sponge. 

Allow  it  long  enough  time  to  rise.     Remember  the  old  couplet, 

"Half- raised  bread, 

Putty  and  lead." 

Twice  its  bulk  is  a  good  rule  for  a  second  rising. 

FAMILY    BREAD.—  Mrs.  Israel  Knox. 

I  use,  and  can  conscientiously  recommend,  Horace  Davis  and  Go's 
Best  Roller  Mill  Flour.  It  is  what  it  professes  to  be — the  cream  of 
wheat.  To  one  quart  of  sweet  milk,  take  one-third  of  a  compressed 
yeast  cake,  and  three  teaspoonfuls  of  white  sugar;  stir  in  flour  until 
you  have  a  dough  so  stiff  that  it  will  not  run  or  drop  from  a  spoon; 
set  it  in  a  moderately  warm  room  and  let  it  rise  until  morning ;  then 
put  flour  on  your  kneading-board,  mold  your  loaves  about  two  inches 
thick,'  and  put  in  pans  (handling  as  little  as  possible)  and  let  it  rise 
again,  When  ready  for  the  oven  prick  the  loaves  through  to  the 
bottom  with  a  fork;  bake  half  an  hour.  When  taken  from  the  oven, 
roll  lightly  in  a  bread-cloth  until  cool.  I  use  a  piece  of  flannel  or 
old  tablecloth.  .  , 

In  the  morning  if  you  wish  delicious  gems,  dip  with  a  spoon  some 
of  this  same  dough  and  fill  your  gem  pans  two-thirds  full  and  bake 
for  breakfast.  Ten  or  fifteen  minutes  will  bake  them  a  beautiful 
brown.  Thus  from  this  same  dough  you  have  both  bread  and  gems 
that  are  delicious,  without  shortening  of  any  kind.  If  you  wish  hot 
biscuits  for  lunch,  you  have  only  to  save  a  small  portion  of  this 
dough,  roll  it  thin,  and  spread  with  butter  or  shortening,  fold  it  a  few 
times,  using  all  the  time  just  flour  enough  to  handle,  roll  to  about 
half  an  inch  thick,  and  put  in  your  pans  and  let  rise  again,  which 
takes  two  or  three  hours.  Your  biscuit  will  bake  in  from  seven  to 
ten  minutes,  and  unless  you  wish  the  crust  very  crisp,  fold  in  a  nap. 
kin  and  send  to  the  table. 

A  T nil  pi   J  ^  incomplete  without  Dr,  Merriman's 
A  iUlltJl  \  Fragrant  Kalliodont. 


34  BREAD. 

POTATO   YEAST. 

Six  Irish  potatoes,  peeled  and  grated,  one  cup  sugar,  one-half  cup 
salt ;  pour  over  these  about  one  quart  of  boiling  water,  enough  to 
cover  them ;  when  cool,  add  one  pint  yeast,  and  set  away  to  rise. 
This  recipe  will  make  about  six  bottles  of  yeast. 

PARKER    HOUSE    ROLLS.—  Mrs.  Niswander. 

Scald  one  pint  of  milk,  stir  in  one  heaping  tablespoonful  of  short- 
ening, one  teaspoonful  of  salt ;  when  lukewarm  pour  into  one  quart 
of  sifted  flour,  mixed  with  one  teacupful  of  white  sugar ;  dissolve 
one-third  of  a  cake  of  compressed  yeast  in  a  little  milk  and  stir  in 
with  flour  sufficient  to  make  a  stiff  batter ;  when  light  knead  for 
fifteen  minutes  ;  when  raised  again,  knead  for  five  minutes  ;  make 
into  small  rolls  and  when  very  iight,  bake. 

LIGHT   ROLLS.— Mrs.  S.    Woods. 

Scald  one  quart  of  milk,  melt  in  it  a  piece  of  butter  the  size  of  an 
egg ;  when  cool  add  one  egg  well  beaten,  one-half  or  two-thirds  cake 
of  German  Compressed  Yeast  dissolved  in  milk  (the  sponge  will  rise 
quicker  if  two-thirds  of  the  cake  is  used);  a  little  salt,  tablespoonful 
sugar.  Thicken  with  flour  to  a  batter  as  thick  as  muffin  batter. 
Let  it  rise,  and  when  light  add  flour  to  mold  lightly.  Let  it  rise 
again,  then  roll  out  and  spread  melted  butter  over  the  top ;  cut 
out  and  fold  together ;  let  it  rise  the  third  time,  and  bake  in  a  quick 
oven  ten  minutes.  The  oven  must  be  hot ;  much  depends  on 
baking. 

If  one-half  the  milk  is  used,  and  when  scalded,  cold  water  is 
added  to  make  the  quart,  the  rolls  will  be  lighter  and  more  delicate 
for  the  first  day,  but  are  dry  and  stale  the  next  day. 

BEATEN  BISCUIT.—  Mrs.    Clarke. 

One  pint  flour,  tablespoon  lard,  a  little  salt ;  water  sufficient  to 
make  a  soft  dough ;  work  it  long  and  well  with  the  hands  or  beat  it 
with  the  rolling-pin,  on  this  depends  the  lightness  and  excellence ; 
roll  about  an  inch  thick,  cut  with  biscuit  cutter ;  bake  in  a  quick 
oven. 

Cnre  for  Coiisnmijtioii,  at  Fish  &  Go's.  Eighth  and  Market, 


BREAD.  35 

NEW   MILK    BREAD.—  Mrs.    Parsons. 

One  pint  new  milk,  one  pint  boiling  water  poured  on  the  milk, 
flour  as  thick  as  for  fritters,  set  in  a  warm  place  (not  hot  enough  to 
harden  the  dough  on  the  bottom  of  the  pan).  After  it  has  foamed 
up  add  a  little  salt,  and  knead  with  as  little  flour  as  possible.  Put  in 
pans  and  let  it  rise  again  about  twenty  minutes,  and  bake. 

BISCUIT    FOR   A   SMALL   FAMILY.— Mrs.   Craig. 

One  cup  sweet  milk,  half  a  teaspoonful  salt,  three  tablespoons 
melted  butter  or  sweet  lard,  two  and  a  half  cups  flour,  three  tea- 
spoons baking  powder.  Bake  immediately.  (Makes  one  dozen). 
Drop  biscuit  can  be  made  the  same  way  by  adding  less  flour  and 
dropping  from  a  spoon  on  a  buttered  tin. 

SODA   BISCUIT.—  Mrs.  Nugent. 

Sift  into  one  quart  of  flour,  two  heaping  teaspoons  baking  powder; 
stir  it  through,  then  rub  in  a  piece  of  butter  the  size  of  an  egg,  and 
one-half  teaspoon  of  salt ;  mix  lightly  with  water  or  sweet  milk,  as  soft 
as  it  can  be  rolled  out ;  roll  quite  quick,  and  cut  with  a  small  cutter- 
Bake  in  a  quick  oven. 

SALLY    LUNN.—  Mrs.    Carpenter. 

Beat  two  eggs  very  light,  over  which  pour  one  cup  of  sweet  milk, 
one-third  cup  of  sugar,  two  tablespoons  melted  butter,  a  little  salt 
two  cups  of  flour,  and  three  teaspoons  baking  powder.  Bake  in  a 
moderate  oven. 

MUSH    MUFFINS.—  Mrs.    Flint. 

Take  one  quart  warm  Indian  meal  mush,  piece  of  butter  as  large 
as  an  egg ;  thin  it  with  milk,  about  one  pint,  then  thicken  it  with 
wheat  flour,  a  little  salt ;  make  it  as  thick  as  you  can  well  stir  it,  put 
in  your  yeast,  and  set  to  rise.  Bake  in  muffin  rings. 

MUFFINS.— Mrs.    Woods. 

Four  cups  flour,  two  cups  of  milk  quite  warm,  two  eggs,  butter 
size  of  a  walnut,  one  good  tablespoonful  of  yeast,  one  teaspoonful  of 

Buy  your  Fisli  of  Edwards  Bros,  468  Elerath  St, 


36  BREAD. 

sugar  with  the  eges.     Let  it  rise  a  few  minutes  in  the  tins  or  bake 
immediately  in  muffin  rings. 

WAFFLES. 

The  same  as  for  muffins,  only  a  little  less  flour,  and  more  butter, 
the  cups  not  quit  so  full. 

POPOVERS.— Mrs.    Agard. 

One  cup  milk,  one  cup  flour,  salt ;  mix  together  and  add  two  eggs 
well  beaten.  Bake  in  gem  irons.  To  be  eaten  with  sauce. 

SQUASH    GRIDDLE   CAKES.—  Mrs.  R.  E.   Cole. 

One  cup  squash  boiled  and  strained  through  a  colander,  two  eggs, 
one  quart  of  milk,  a  pinch  of  salt,  flour  to  make  it  of  a  consistency 
for  frying,  one-half  teaspoon  yeast  powder ;  wet  up  over  night,  and 
in  the  morning  stir  in  one-eighth  teaspoon  of  soda  dissolved  in 
water. 

BUCKWHEAT   CAKES.— Mrs.    E.  P.  Flint. 

Take  lukewarm  water  and  add  buckwheat  sufficient  to  make  a  very 
thick  batter ;  put  in  your  yeast  with  a  little  salt,  beat  a  long  time. 
Just  before  frying  them  add  one-half  teacup  milk  with  one-half  tea- 
spoonful  soda  dissolved  in  it.  Put  in  as  gently  as  possible  without 
stirring  the  batter. 

CORN    CAKES.—  Mrs.  E.  S.   Cole. 

FOR    BREAKFAST. 

One  egg,  one-half  cup  sugar,  one  cup  sour  cream,  one  of  corn 
meal,  one  of  flour,  one-half  teaspoon  soda. 

CORN    BREAD.—  Mrs.    Luke  Doe. 

Two  cups  of  flour,  one  cup  of  corn  meal  ,two  eggs,  two  large 
spoons  of  sugar,  one  large  spoon  of  melted  butter,  two  spoons  of 
yeast  powder,  salt,  and  milk  enough  to  make  a  thin  batter ;  bake  in 
gem  pans. 

BROWN    BREAD.— Mrs.  R.,E.   Cole. 
One  pint  bowl  of  corn  meal,  one  pint   bowl  of  rye  meal,  small 


BREAD.  37 

coffeecup  full  of  molasses,  heaping  teaspoonful  of  soda,  salt.  Pour 
your  molasses  over  your  meal,  add  salt,  and  then  wet  it  quite  soft 
with  sour  milk ;  dissolve  the  soda  in  boiling  water  and  stir  it  the  last 
thing.  Put  it  in  a  vessel  with  a  tight  cover,  and  steam  four  or  five 
hours.  A  large  loaf  will  requ  re  six  or  more  hours. 

BAKED    BROWN    BREAD.—  Mrs.    Sackrider. 

Three  cups  corn  meal,  two  cups  rye  meal,  three-quarters  of  a  cup 
of  molasses,  one  egg,  one  quart  sweet  milk,  one  tablespoon  ful  of 
lard,  a  little  salt,  two  heaping  teaspoonfuls  of  yeast  powder ;  bake  in 
a  tin  pudding  dish  or  a  lard  pail,  closely  covered ;  for  three  hours 
slowly. 

BOSTON  BROWN  BREAD.—  Mrs.  S.  T.  Fisher. 
One  egg,  one-third  cup  sugar,  one  pint  sour  milk,  one  and  one-half 
cups  white  flour,  two  cups  com  meal,  two  teaspoonfuls  soda,  a  little 
sa!t.  When  prepared  put  it  in  a  buttered  pan  immediately  over 
boiling  water.  Steam  three  hours  or  more ;  bake  one-half  an  hour. 
This  will  be  good  without  the  egg. 

BROWN    BREAD.—  Mrs.  Kellogg. 

Three  and  one-half  small  cups  milk,  one  cup  molasses,  three  cups 
corn  meal,  one  cup  Graham,  one  cup  white  flour,  one  teaspoonful 
soda,  salt.  Steam  four  hours,  then  bake  fifteen  minutes. 

GRAHAM    BREAD.—  Mrs.    Coxhead. 

Two  quarts  Graham  flour,  one  pint  fine  flour,  one  cup  molasses, 
teaspoonful  of  salt,  and  one-fourth  of  a  cake  compressed  yeast.  Stir 
together  at  night  with  little  more  than  a  quart  of  lukewarm  water,  or 
milk  and  water;  in  the  morning  when  light,  knead  and  mold  into 
loaves  the  same  as  white  bread,  only  very  soft.  When  light  (but  not 
too  light)  bake  a  little  longer  time  than  white  bread. 

CORN    BREAD.—  Miss  Perkins. 

Two  cnps  of  corn  meal,  one  cup  of  Graham  or  white  flour,  one- 
half  cup  of  molasses,  one  egg,  one  cup  of  sour  milk  in  which  is  dis- 
solved one  teaspoonful  of  soda.  Mix  very  thin  with  sweet  milk.  Put 
a  little  melted  butter  in  the  pan.  Bake  about  ten  minutes  in  a  hot 
oven. 

(For  other  bread  and  breakfast  cakes,  see  "Chapter  for  Dyspeptics.") 

Mice  P    Q   BiiPll    i  Decorative  Art  Rooms.     Fancy  Work  of  all  Kinds. 
MISS  L,  0,  BUB11,   j  1118  Washington  Street,  Oakland, 


Melrose  Baking  Powder. 


ALWAYS  PURE!     FULL  WEIGHT 
AND  FULL  STRENGTH! 


Housekeepers  who  want  good,  healthy  Bread,  deli- 
cious Biscuits,  Cakes  or  Muffins  should  use 


It  contains  none  of  the  poisonous  ingredients  so 
commonly  used  in  baking  powders  to  increase  the 
weight. 

MELI^OSE  is  a  pure  Cream  Tartar  and  Soda 
Baking  Powder,  it  contains 

NO  STARCH,  AMMONIA  OR  ALUM ! 


ONE  TRIAL  will  convince  any  housekeeper  of  its 
superiority  over  all  other  baking  powders. 

Wellman,  Peck  &  Co., 
120  to  132  Market  St.,  anil  23  ant  25  California  St.,  San  Francisco. 


CAKE. 


RULES    EOR   CAKE. 

Have  the  ingredients  all  measured  and '  prepared  and  the  tins 
prepared  and  buttered  before  mixing  materials.. 

Sift  the  cream  of  tartar,  or  baking  powder,  well  into  the  flour ;  be 
sure  that  the  baking  powder  is  pure.  We  heartily  recommend  the 
"Merrose."  Dissolve  the  soda  in  the  milk,  or,  if  no  milk  is  used,  in 
a  little  warm  water. 

Roll  the  sugar ;  beat  the  butter  to  a  cream ;  mix  butter  and  sugar 
together. 

Beat  the  yolks  and  whites  of  the  eggs  separately,  and  add  them 
gradually  to  the'butter  and  sugar. 

Next  add  the  milk,  if  used,  or  the  dissolved  soda,  not  using  the 
dregs  Last  the  prepared  flour,  stir  as  little  as  possible  after  adding 
the  flour. 

When  fruit  is  used  it  should  be  dredged  with  flour,  and  added  the 
last  thing. 

Cake  to  be  light  should  be  baked  slowly  at  first,  until  the  batter  is 
evenly  heated  all  through. 

Cake  is  much  more  delicate  made  with  pulverized  sugar  than  with 
a  coarser  kind. 

Eggs  will  beat  lighter  and  quicker  if  they  are  put  in  a  basin  of 
cold  water  half  an  hour  before  using. 

REPUBLICAN    CAKE.—  Mrs.   E.   S.    Cole. 

One  pound  flour,  one  pound  sugar,  one-half  pound  butter,  four 
eggs,  one  teacup  sour  cream,  one-half  teaspoon  soda,  coffeecup 
raisins,  one-half  a  nutmeg,  a  little  mace. 

IMPERIAL    CAKE.—  Mrs.  E.   S.    Cole. 

One  pound  of  butter,  one  pound  powdered  sugar,  one  pound  flour, 
one  pound  raisins,  one  pound  sweet  almonds  blanched  and  cut  thin, 
one-half  pound  citron  cut  thin,  ten  eggs,  one  nutmeg.  Beat  the  butter 
and  sugar  and  cream,  then  the  eggs  thoroughly  and  add  next,  then 

&3t  all  your  Fancy  fort  tone  at  Miss  Naismitl's.  1161  Broadway. 


40  CAKE. 

the  sifted  flour ;  sprinkle  the  fruit  lightly  with  flour  before  adding  to 
the  mixture.  It  requires  to  be  well  baked.  Half  the  recipe  makes 
a  good-sized  loaf. 

MYRTLE    CAKE.— Mrs.    Richards. 

Five  eggs,  beaten  lightly,  three  cups  sugar,  one  cup  butter  beaten 
with  the  sugar,  one  cup  milk,  four  cups  sifted  flour,  grated  rind  of 
one  lemon,  small  teaspoon  soda.  This  will  make  two  good-sized 
loaves. 

POUND    CAKE.—  Mrs  E.   S.    Cole. 

One  pound  flour,  one  pound  sugar,  three-fourths  pound  butter, 
nine  eggs,  three  of  the  whites  out,  one  spoonful  rose  water. 

LITTLE    POUND    CAKES.— Miss  Flint. 

A  good  three-fourths  cup  butter,  one  cup  white  sugar,  two  cups 
flour,  three  eggs  beaten  separately,  one  teaspoon  baking  powder,  one 
half  cup  milk,  little  nutmeg,  and  one  teaspoon  bitter  almonds. 

NEW   ENGLAND   ELECTION   CAKE.—  Mrs.  E.   S.   Cole. 

Two  cups  good  strong  yeast,  three  cups  milk,  two  cups  sugar. 
Flour  to  make  a  very  stiff  batter  with  the  hand.  Let  it  rise  over 
night.  In  the  morning  add  three  cups  of  sugar  and  two  of  butter 
(some  prefer  one  of  butter  and  one  of  lard),  mix  to  a  cream,  two 
nutmegs,  one  teaspoon  pulverized  mace.  Let  it  rise.  When  well 
risen  pour  it  into  the  baking  pans,  adding  a  large  bowl  of  stoned 
raisins  and  citron.  Rise  well  and  bake  one  hour. 

CORN    STARCH    CAKE.— Mrs.    Porter. 

Whites  of  three  eggs  well  beaten,  one  cup  of  sugar,  one-half  cup 
of  butter,  one  cup  of  milk,  half  cup  corn  starch,  two  cups  of  flour, 
one  teaspoonful  of  cream  tartar  and  half  teaspoonful  of  soda,  flavor 
with  lemon. 

SPRINGFIELD    CREAM    PUFFS.— Mrs.    A.   P.    Flint. 

Two  cups  of  water,  one  cup  of  butter,  two  cups  of  flour.  Boil 
the  butter  and  water  together,  and  stir  in  the  flour  while  boiling. 

EA    Rrnwn     *  Wholesale  and  Retail  Dealer  in  Wood  and  Coal,  410  and  412 
•  A-  DrOWn,    \  Ninth  Street, 


CAKE.  41 

When  cool  add  six  eggs,  not  beaten,  and  stir  well.  Drop  in  pans 
the  size  of  an  egg.  Have  a  quick  oven  ;  bake  twenty-five  minutes  ; 
avoid  opening  the  oven  while  baking.  Cream  for  the  above — two 
cups  of  milk,  one  cup  of  sugar,  three-fourths  cup  of  flour,  two  eggs 
beaten  with  the  sugar.  Add  the  flour,  and  stir  into  the  milk  while 
boiling.  Flavor  with  vanilla. 

SNOW  DROPS.— Mrs.  Everett. 

One  cup  butter,  two  cups  su  ',ar,  whites  of  five  eggs,  one-half  cup 
milk,  three  cups  flour,  two  teaspoons  yeast  powder.  Bake  in  small 
round  tins  and  frost.  (Pretty  for  children's  parties). 

MOUNTAIN  CAKE.—  Mrs.  Agard. 

One  cup  sugar,  one-half  cup.  butter,  one-half  cup  milk,  two  cups 
flour,  two  eggs,  one  teaspoon  cream  tartar,  one-half  teaspoon  soda, 
nutmeg.  Suggestion — Frosting  will  keep  a  long  time  without  hard- 
ening, if  two  or  three  spoonfuls  of  dissolved  gelatine  is  stirred  in 
when  making. 

HARRISON  CAKE.— Mrs.  Brewer. 

To  two  cups  molasses,  add  one  of  brown  sugar,  one  of  butter, 
one  of  sour  cream  or  milk,  one  of  raisins  seeded,  one  of  cur- 
rants, and  half  a  cup  citron;  a  teaspoon  each  of  clove,  cinnamon, 
allspice  and  nutmeg,  and  two  (small)  saleratus.  To  mix  it,  cut  the 
butter  in  little  pieces,  and  put  into  a  saucepan  with  the  molasses  ; 
when  the  molasses  boils  up,  pour  it  immediately  upon  3^  cups  of 
flour,  and  add  the  sugar  and  half  the  cream  ;  stir  it  well;  then  add 
the  saleratus,  the  rest  of  the  cream,  the  spice,  and  flour  enough  to 
make  it  the  consistency  of  cup  cake,  and  last  the  fruit.  Bake  rather 
slowly.  All  cake  containing  molasses  is  more  liable  to  burn  than 
that  which  has  none. 

FRUIT  CAKE.—  Mrs.  .Everett. 

One  pound  of  butter  beaten  to  a  cream,  one  pound  fine  sugar 
added  by  degrees  and  well  beaten.  Ten  well-beaten  eggs  added 
gradually.  Beat  till  light ;  then  add  one  pound  sifted  flour,  three 
pounds  well-dried  currants,  three  pounds  stoned  raisins,  two  ounces 
citron,  grated  rind  of  a  lemon,  extract  of  almond  or  lemon  if  pre- 
ferred, one  ounce  cloves,  two  ounces  cinnamon,  one  nutmeg. 

OaUand  Transfer  Co.  ! 


42  CAKE. 

SUNSHINE  CAKE.—  Mrs.  Chickering. 

Yolks  of  eleven  eggs,  one  cup  of  butter,  one  cup  of  milk;  two  cups 
of  sugar,  three  cups  of  flour,  one  teaspoon  of  cream  tartar,  half 
teaspoon  of  soda. 

VANILLA  CAKE.—  Mrs.  Brewer. 

One-half  cup  butter,  one  and  one-half  cups  sugar,  one  and  one- 
half  cups  flour,  one-half  cup  corn  starch,  one-half  cup  sweet  milk, 
three  eggs,  two  teaspoons  yeast  powder,  one  teaspoon  vanilla;  stir 
the  corn  starch  with  the  butter  and  sugar,  and  then  add  the  milk, 
flour,  etc.,  the  whites  of  eggs  beaten  to  a  froth  last.  This  makes 
nice  gold  and  silver  cake,  by  using  the  whites  and  yolks  separately 
of  six  eggs.  The  other  proportions  remain  the  same. 

POOR  MAN'S  CAKE.—  Mrs.  M.  S.  Root. 

Two  and  one-half  cups  of  flour,  three  eggs,  two  cups  of  sugar,  one 
cup  of  milk,  four  tablespoons  of  melted  butter,  one  teaspoon  of 
soda,  two  of  cream  tartar. 

RIBBON  CAKE.— Mrs.  Niswander. 

Five  eggs,  reserving  two  whites  for  icing,  one  and  one-half  com- 
mon-sized teacup  sugar,  three-fourths  cup  butter,  not  pressed  down 
tightly,  one-half  cup  cold  water,  three  teaspoons  baking  powder 
sifted  into  two  cups  flour,  slightly  heaped.  Divide  the  batter,  which 
should  be  thin,  as  nearly  equal  as  possible,  add  to  one-half  the 
mixture  a  teaspoon  each  of  allspice  and  cinnamon,  one-half  nutmeg, 
and  one  cup  currants.  Bake  in  four  layers,  two  of  each  color,  and 
lay  alternately,  with  icing  between. 

MARBLE  CAKE.— Mrs.  Richardson. 

White  part — The  whites  of  four  eggs,  one  cup  of  powdered  white 
sugar,  one-half  cup  butter,  one-half  cup  sweet  milk,  one-half  tea- 
sponful  soda,  one  teaspoonful  cream  tartar,  one  and  one-half  cups 
flour. 

Black  part — The  yolks  of  the  four  eggs,  one  cup  brown  sugar, 
one-half  cup  molasses,  one-half  cup  sour  milk,  one-half  cup  butter, 

MnmitQin  TPP  Pn    j  Office  and  Depot,  515  Fourth  St,f  Oakland.  Ice  delivered  to 
IbU  bU ,  \  all  parts  of  Oakland  and  Brooklyn.    S,  D,  Smith,  Manager. 


CAKE.  43 

one  teaspoonful  soda,  one  and  one-half  cups  flour.  Spices  to  suit 
the  taste.  Put  first  into  the  pan  a  layer  of  white  and  then  a  layer 
of  black.  Much  improved  by  a  thick  layer  of  icing. 

COFFEE  CAKE.— California  Recipe  Book. 

One  and  a  half  cups  of  molasses,  one  cup  of  brown  sugar,  one 
cup  of  butter,  one  and  a  half  cups  of  strong  coffee ;  one  teaspoon 
of  soda,  two  eggs,  one  cup  of  raisins  and  one  of  currants ;  spice 
as  you  like;  flour  to  make  as  stiff  as  cup  cake.  Nice. 

DRIED  APPLE  CAKE.— Mrs.  Brett. 

Three  cups  of  dried  apples  soaked  over  night.  Chop  fine  and 
cook  with  two  cups  of  sugar  one-half  an  hour,  then  cool ;  then  add 
this  to  one  cup  of  butter,  one  cup  of  brown  sugar,  three  eggs,  four 
cups  of  flour,  all  kinds  of  spice,  salt  two  level  teaspoons  of  soda,  two 
level  teaspoons  cream  of  tartar,  one  cup  of  raisins  and  one  quarter 
pound  of  citron. 

RAISED  OR  BREAD  CAKE.—  Mrs.  Agard. 

Two  cups  light  dough,  one  cup  butter,  two  cups  sugar,  three  eggs, 
one  large  cup  raisins,  one-half  teaspoon  soda,  one  teaspoon  cinna- 
mon, nutmeg.  Beat  the  eggs  very  light,  and  add  after  working  in 
the  butter,  sugar,  soda  and  spices.  Stir  in  the  fruit  and  more  flour 
if  necessary.  Bake  at  once. 

'SPONGE  CAKE.— Mrs.  £.  s.  Cole. 

One  pound  sugar,  nine  eggs  beaten  three-fourths  of  an  hour,  three- 
fourths  pound  flour,  one  glass  rosewater,  juice  and  peel  of  one 
lemon;  peel  first. 

SPONGE  CAKE.— Mrs.  Knowles. 

Four  eggs,  one  cup  sugar,  four  tablespoonfuls  water,  one  cup  flour, 
one  teaspoonful  lemon,  one  teaspoonful  yeast  powder.  Beat  yolks 
and  sugar  to  a  cream,  add  water,  then  flour  and  yeast  powder,  beat ; 
add  whites  already  beaten  to  stiff  froth,  lemon.  Bake  twenty 
minutes. 

m||p    ffpoyplpro  \  Has  issued  846^2  Accident  Foloies,  and  paid  84,761 


44  CAKE. 

WHITE  SPONGE  CAKE.—  Mrs.  Buck. 

One  and  one-half  tumbler  sugar" (pulverized),  one  tumbler  flour, 
one-half  teaspoonful  salt,  one  teaspoonful  cream  tartar,  whites  of 
ten  eggs,  beaten  to  a  stiff  froth.  Sift  sugar,  flour,  salt  and  cream 
tartar  five  times  through  a  flour  sieve.  Add  gradually  to  the  eggs, 
beating  lightly,  flavor  to  taste.  Bake  in  a  very  slow  oven  forty  min- 
utes ;  first  twenty  must  not  brown. 

BERWICK.—  Mrs.  Brewer. 

Beat  six  eggs,  yolks  and  whites  together  two  minutes ;  add  three 
cups  sugar,  and  beat  five  minutes ;  two  cups  flour,  and  beat  two 
minutes ;  one  cup  cold  water,  and  beat  one  minute,  the  grated  rind, 
and  half  the  juice  of  a  lemon ;  a  little  salt  and  two  more  oups  flour, 
with  two  heaping  teaspoons  yeast  powder,  and  beat  another  minute. 
Observe  the  time  exactly,  and  bake  in  cup  cake  pans. 

SNOW  CAKE.—  Mrs.  Gardner. 

VERY  NICE  WITH  ICE  CREAM. 

Beat  to  a  cream  half  cup  of  butter  and  two  cups  of  powdered 
sugar ;  add  one  cup  of  sweet  milk  and  whites  of  four  eggs,  whisked 
to  a  froth;  sift  two  cups  and  a  half  of  flour  with  a  heaping  teaspoon 
of  cream  tartar ;  add  this  alternately  with  the  whites  of  eggs.  Dis- 
solve half  a  teaspoon  of  soda  in  a  little  boiling  water,  and  stir  in  the 
last  thing.  Flavor  with  almond  water.  Bake  in  a  moderate  oven 
about  three  quarters  of  an  hour. 


ANGEL  CAKE.— Mrs.  Sell. 

Three  gills  fine  granulated  sugar  sifted  three  times,  two  gills  flour 
sifted  three  times,  add  one  teaspoon  cream  tartar  and  sift  three  times 
again;  whites  of  eleven  eggs  beaten  very  lightly;  add  altogether 
lightly ;  one  teaspoon  almond  extract.  Bake  in  slow  oven  forty 
minutes.  The  pan  in  which  it  is  baked  must  not  be  buttered,  and 
should  have  three  standards  at  the  rim,  and  should  be  turned  bottom 
upward  as  soon  as  removed  from  the  oven.  It  will  steam  while 
cooling  and  come  out  readily. 

Wm  tf  Enwpll    i  Notary  Public  and  Conveyancer,  458  Ninth  Street,  residence 
WUL  L,  KUWC1I,  j  410  Thirteenth  St.,  First  House  East  of  Broadway,  Oakland. 


CAKE.  45 

SILVER  CAKE.—  Mrs.  M.  S.  Root. 

The  whites  of  four  eggs,  one  cup  sugar,  one-half  cup  of  milk,  two 
cups  of  flour,  one  tablespoonful  of  butter,  one  teaspoonful  of  yeast 
powder. 

GOLD  CAKE.—  Miss  Carrie  Root. 

The  yolks  of  four  eggs,  one-half  cup  sugar,  one  large  cup  flour, 
not  quite  one-half  cup  milk,  one  tablespoonful  butter,  one  teaspoon- 
ful yeast  powder. 

COMPANY    CAKE.— Mrs.  Everett: 

Sift  two  teaspoons  yeast  powder  into  three  cups  sifted  flour;  beat 
four  eggs,  add  two  cups  fine  sugar ;  now  stir  gradually  into  the  eggs 
and  sugar  a  half  cup  of  cold  water  ;  next  add  lightly  the  prepared 
flour;  last  stir  in  one-half  cup  of  melted  butter.  (Melt  it  over  the 
teakettle,  but  do  not  allow  it  to  get  hot.)  Put  half  the  dough  in 
a  baking  pan  ;  then  to  the  remainder  add  one-half  teaspoonful  each 
of  cinnamon,  cloves  and  nutmeg,  and  fill  a  second  pan.  Mind  the 
rules  for  cake  baking,  and  you  will  have  two  kinds  of  light  and  pal- 
atable cake.  Try  it.  Frost  it  with  the  new  frosting  also  quickly 
made. 

BOILED  ICING. 

Two  cups  sugar,  water  enough  to  keep  from  burning ;  put  on  the 
stove  to  cook.  When  the  sugar  is  melted  and  while  hot,  add  the 
beaten  whites  of  four  eggs,  spread  on  the  cake  while  hot. 

THE  NEW    FROSTING.— Mrs.   Buck. 

Take  a  teaspoonful  of  gelatine ;  cover  with  hot  water  and  set  it  in 
a  pan  of  hot  water  upon  the  stove  until  dissolved ;  let  it  cool  and 
then  stir  in  a  cupful  of  powdered  sugar.  Flavor  with  almond. 

FILLING  FOR  LAYER  CAKE.— Mrs.    Gardner. 

Take  one  cup  of  sugar  and  a  little  water  bciled  together  until  it  is 
brittle  when  dropped  in  cold  water.  Remove  from  the  stove  and 
stir  quickly  into  it  the  well-beaten  white  of  one  egg.  Add  to  this 
a  cup  of  chopped  hickorynut  meat.  Place  between  layers  and  over 
the  top. 

1?    A    B™WH    i  Wholesale  and  Retail  Dealer  in  Wood  and  Coal,  410  and  412 
t,  A,  DrOWll,  Ninth  Street. 


46  CAKE. 

NUT  CAKE.—  Miss   Adelaide   Elliott 
Make  the  cake  the  same  as  for  jelly  roll. 

FILLING. 

Three  cups  walnuts  beaten  fine,  teaspoon  of  salt  added,  whites  of 
five  eggs  whipped  stiff,  small  cup  of  sugar.  Mix  well.  Use  as  jelly. 
Yolks  of  eggs  used  in  the  cake. 

ENGLISH   WALNUT   CAKE.—  Mrs.  £.  E.   Cole. 

Make  a  nice  cup  cake  and  bake  in  jelly  tins,  three  layers,  half  an 
inch  thick.  Two  pounds  English  walnuts.  Crack  the  nuts  carefully, 
taking  care  to  remove  all  bits  of  shell  Select  the  whole  half  meats 
that  have  the  whitest  skin  for  the  top.  Chop  or  break  the  remainder 
of  the  meats  fine.  Put  a  thin  frosting  between  each  byer  of  cake, 
and  sprinkle  thick  with  chopped  meats.  Make  your  frosting  thicker 
for  the  top,  and  lay  on  your  large  pieces  of  walnut  meat,  half  'bury- 
ing it  in  the  frosting.  You  can  blanch  your  meats  by  pouring  over 
them  boiling  water,  but  it  somewhat  destroys  the  rich  flavor  of  the 
nuts. 

CAKE   WITH   ALMOND    FILLING.—  Mrs.   Niswander. 

Four  eggs,  three  cups  flour,  two  cups  sugar,  one  cup  milk,  three- 
fourths  cup  butter,  two  teaspoons  cream  tartar,  one  teaspoon  soda  ; 
beat  eggs  together,  cream  the  butter  and  sugar,  sift  cream  tartar  into 
flour,  dissolve  soda  in  milk.  Bake  in  eight  thin  layers. 

FILLING. 

Blanch  and  chop  finely  one  pound  almonds,  mix  with  one  teacup 
sugar,  beaten  yolks  of  two  eggs,  and  one-half  pint  of  thick  sour 
cream.  Lastly  add  whites,  beaten  to  a  thick  froth,  with  vanilla  to 
taste. 

LEMON   CAKE.—  Mrs.    Craig. 

Make  the  filling  first  as  follows  :  place  the  grated  rind  and  juice 
of  one  large  lemon  in  a  tin  cup  with  one  teacup  of  white  sugar.  Set 
in  a  dish  of  boiling  water  on  the  fire,  stirring  occasionally  until  the 
sugar  is  dissolved.  Then  add  the  beaten  yolk  of  one  egg  with  a 
piece  of  butter  the  size  of  an  egg,  and  stir  until  it  thickens.  Have 
ready  the  white  of  the  egg  beaten  to  a  froth  to  be  added  last,  and 
set  the  mixture  aside  to  cool. 


Get  Yonr  Stamping;  and  Embroidery  J 


"6"6 


CAKE.  47 

Make  a  cake  of  one  cup  of  sugar,  two  tablespoons  melted  butter, 
three  eggs,  four  tablespoons  milk,  a  little  salt,  one  and  a  half  cups  of 
flour,  and  two  teaspoons  yeast  powder.  This  will  make  four  sheets 
baked  in  jelly  cake  tins. 

AMBROSIA   JELLY    FOR   CAKE.—  Mrs.  M.  S.  Root. 

One  egg,  one  cup  of  sugar,  three  large  apples  grated,  and  one 
lemon  (without  the  skin).  Let  it  boil  and  spread  between  cake. 

CHOCOLATE    CAKE.— Miss  Lizzie  Myrick. 

Two  cups  of  sugar,  one  cup  of  butter,  three  and  one-half  cups  of 
flour,  five  eggs,  leaving  out  the  whites  of  two ;  half  cup  of  milk,  half 
cup  of  water,  two  teaspoonfuls  of  yeast  powder.  Bake  in  one  sheet 
or  in  layers. 

Frosting. — Whites  of  two  eggs,  one  and  one-half  cups  of  pow- 
dered sugar,  six  tablespoonfuls  of  grated  chocolate,  two  teaspoonfuls 
of  vanilla. 

CHOCOLATE    CAKE.—  Mrs.    Craig. 

One  cup  butter,  two  cups  sugar,  five  eggs,  leaving  out  two  whites, 
one  small  cup  milk,  three  cups  of  flour,  one  teaspoon  soda,  two  tea- 
spoons cream  tartar.  Bake  in  two  long  pans.  For  the  frosting  beat 
the  whites  of  two  eggs  to  a  stiff  froth,  one  and  one-half  cups  of 
sugar,  two  teaspoons  of  grated  chocolate.  The  cake  must  be  cold 
before  the  frosting  is  put  on. 

CHOCOLATE    ECLAIRS.— Mrs.  Morse. 

Four  eggs,  the  weight  of  the  eggs  in  sugar,  half  their  weight  in 
flour,  one-fourth  teaspoonful  soda,  one-half  teaspoonful  cream  tartar; 
bake  in  little  tins. 

CHOCOLATE     ICING    FOR    ECLAIRS. 

One-fourth  cake  chocolate,  one-half  cup  sweet  milk,  one  table- 
spoonful  corn-starch,  one  teaspoonful  vanilla.  Boil  until  thick,  then 
sweeten  with  powdered  sugar,  taking  care  to  make  it  sweet  enough. 

COCOANUT   CAKE.— Miss  Cara  M.  Fisher. 
Six  eggs,  reserve  the  whites  of  four  for  frosting ;  beat  whites  and 

Mice  F    Q   Rnpll  5  Decorative  Art  Booms.       Fancy  Work  of  all  Einds. 
Mlbb  L,  0,  BUOllj  \  11I8  Washington  Street,  Oakland. 


48  CAKE. 

yolks  separately,  three  cups  of  sugar,  small  half  cup  of  thick  cream, 
one  cup  milk,  one  teaspoon  soda,  two  teaspoons  cream  tartar,  four 
cups  of  flour,  bake  in  jelly-cake  tins. 

Filling. — Two  and  one-half  cups  sugar ;  add  a  little  water  and 
boil  until  on  dipping  into  it  a  broom  wisp,  bent  into  a  loop  by  hold- 
ing the  ends  between  the  thumb  and  fingers,  a  web  is  formed,  then 
remove  from  the  fire ;  add  the  four  beaten  whites,  beat  till  cold  ;  pile 
the  cakes  with  a  layer  of  frosting  with  desiccated  cocoanut  sprinkled 
on  it  between  them  and  over  the  whole. 

If  the  above  quantity  of  cake  proves  more  than  is  needed  for  the 
loaf  of  cocoanut  cake,  add  some  flavoring  extract,  and  make  a  plain 
loaf  or  make  jelly  cake  with  it. 

LEMON    CAKE.— Mrs.    Israel  Knox. 

Small. half  cup  of  butter,  one  cup  of  sugar,  two  eggs,  half  cup  of 
sweet  milk,  two  and- a  half  cups  of  flour,  one  and  a  half  teaspoons 
yeast  powder,  bake  in  jelly  tins,  three  layers. 

Filling — Three-quarters  of  a  cup  of  cold  water,  two  heaping  tea- 
spoons corn  starch,  juice  and  rind  of  one  lemon,  three-quarters  cup 
of  sugar;  boil  all  until  clear,  then  add  the  well-beaten  whites  of  two 
eggs  into  the  hot  mixture. 

ORANGE   CAKE.— Mrs.  Agard. 

One  and  one-half  cups  of  sugar,"  two  cups  of  flour,  one-half  cup 
of  water,  one  teaspoon  cream  tartar,  one-half  teaspoon  soda,  yolks  of 
five  eggs,  whites  of  three,  salt,  grated  rind  and  juice  of  one  orange. 
Bake  in  layers  and  spread  each  with  a  frosting  made  with  the  whi.es 
of  two  eggs,  grated  rind  and  juice  of  one  orange,  and  sugar. 

JELLY    CAKE.—  Mrs.   Buck. 

One  cup  sugar,  one  cup  sweet  milk,  two  cups  of  flour,  one  egg, 
two  tablespoonfuls  melted  butter,  two  teaspoonfuls  cream  tartar,  one 
teaspoonful  soda.  Beat  the  butter  and  sugar  with  two  tablespoonfuls 
milk,  add  the  egg  well  beaten,  white  and  yolk  separately,  two  yolks 
will  do,  dissolve  the  soda  in  milk,  add  gradually,  stirring  to  a  cream, 
sift  cream  tartar  with  flour.  Flavor  to  taste  :  bake  in  a  very  quick 
oven,  in  papered  tins. 


Horace  Davis'  Flour  at  Fish  &  Go's,  Eighth  and  Market, 


CAKE.  49 

JELLY    ROLL.— Mrs.    Collins. 

Three  eggs,  one  cup  sugar,  one  cup  flour,  one  heaping  teaspoon 
yeast  powder,  six  or  eight  teaspoons  water,  pinch  of  salt;  bake  in 
dripping-pan,  lay  on  towel  and  roll. 

JELLY    FRUIT    CAKE— Mrs.    Carpenter. 

Two  cups  of  sugar,  one  cup  of  milk,  three  eggs,  three  cups  flour, 
two-thirds  cup  butter,  one  teaspoon  cream  tartar,  one-half  teaspoon 
soda.  Take  two  pans,  and  put  one-half  of  the  above  mixture  for 
the  plain  cake,  anc  into  the  other  half  put  one  tablespoon  of  molas- 
ses, one  large  cup  chopped  raisins,  one-fourth  pound  sliced  citron, 
one  teaspoon  cinnamon,  one-half  teaspoon  alls-ice,  one-half  nutmeg, 
one-fourth  pound  flour ;  bake  each  in  two  thin  cakes,  alternating  the 
light  with  the  dark,  spreading  jelly  between. 

HARLEM    JUMBLES.—  Mrs.  Dart. 

Three-quarters  of  a  pound  of  butter,  one  pound  of  white  sugar, 
one  pound  and  a  half  of  flour,  three  eggs. 

NAHANT  BUNS.— Miss  Perkins. 

Three  -cups  of  sweet  milk,  one  cup  each  of  yeast  and  sugar,  flour 
enough  for  a  stiff  batter.  Raise  over  night ;  in  the  morning  add  one 
cup  each  of  sugar  and  buttter,  une  grated  nutmeg,  one  teaspoonful 
of  soda,  enough  flour  to  make  it  stiff  like  bread.  Ltt  it  rise,  then 
cut  it  like  biscuits,  and  rise  again.  Bake  in  a  hot  oven. 

PANCAKES. — Mrs.  Gardner. 

One  cup  of  white  sugar,  two  or  three  eggs,  one-half  pint  of  sweet 
milk,  tablespoon  of  melted  butter  or  lard,  a  little  nutmeg  and  salt, 
one  teaspoon  of  cream  tartar,  one-half  teaspoon  of  soda ;  make  the 
batter  rather  stiff,  and  drop  from  a  spoon  into  hot  lard  and  fry. 

DOUGHNUTS.— Mrs.  Everett. 

Four  cuj  s  of  flour,  one  cup  sifted  sugar  (brown),  one  cup  sour 
milk,  two  eggs,  one-half  teaspoonful  soda,  one  teaspoon  each  of  cin- 
namon, clove  and  salt,  and  a  piece  of  butter  as  large  as  an  egg. 


j Ladies'  and  Gentlemen's  Ice  Cream  and  Coffee  Saloon, 
\        416  Twelfth  Street.   Wm,  J.  F  Laage,  Prop, 


50  CAKE. 

Sift  the  soda,  salt,  and  spice  into  the  flour.  Beat  the  eggs,  stir  in 
the  sifted  sugar,  then  add  the  butter  (melted),  and  next  the  sour 
milk.  Now  add  the  prepared  flour,  (not  by  degrees),  stir,  and  roll 
out. 

DOUGHNUTS.—  Mrs.  Dyer. 

Three  eggs,  two  cups  sugar,' one  cup  milk,  one  teaspoon  butter, 
two  teaspoons  yeast  powder,  a  little  salt,  spice  to  taste,  and  enough 
flour  to  roll  out. 

(If  the  sugar  is  dissolved  in  warm  milk,  doughnuts  will  not  absorb 
the  fat  in  which  they  are  cooked.) 

CRULLERS.—  Mrs.  Doe. 

One  coffee  cup  of  sugar,  one  coffee  cup  of  cream,  one  egg,  one 
nutmeg,  two  dessert  spoonfuls  of  yeast  powder,  flour  enough  to  roll, 
and  cut  not  quite  a  fourth  of  an  inch  thick. 

CRULLERS.— Mrs.  Agard. 

One  cup  sugar,  butter  the  size  of  a  Hickorynut,  three  eggs,  one 
cup  sweet  milk,  nutmeg,  flour  in  which  is  sifted  two  heaping  tea- 
spoons baking  powder. 

CARAWAY  COOKIES.— Mrs.  Craig. 

One  cup  sugar,  three  eggs,  one  cup  butter,  one  teaspoon  caraway 
seed,  two  teaspoonfuls  baking  powder,  flour  enough  to  roll  out  well. 

(In  all  recipes  which  call  for  molasses,  remember  that  New 
Orleans  molasses  is  far  preferable  to  syrup.) 

GINGER  CRACKERS.—  Mrs.  Mary  A.  Knox. 

One  cup  molasses,  one  cup  sugar,  one-half  cup  butter,  one-half 
cup  hot  water,  one  teaspoonful  cream  tartar  or  yeast  powder,  one- 
half  teaspoonful  soda,  one  tablespoonful  ginger;  make  very  stiff  with 
flour,  and  roll  thin. 

GINGER  BREAD.—  Mrs.  Agard. 

One  cup  molasses,  one-half  cup  butter,  one  teaspoon  cream  tartar 
in  one  cup  cold  water,  two  teaspoons  soda,  flour  sufficient  to  make 
as  thick  as  ordinary  cake  ;  spice  with  ginger  or  clove. 

Gelatine  anil  Ginger  at  Kelsey  &  Flint's. 


CAKE.  51 

OLD-FASHIONED    SUGAR  GINGER    BREAD.— 
Mrs.  Agard. 

One  and  one-half  cups  sugar,  one  cup  butter,  two  eggs,  two  tea- 
spoons ginger,  one  teaspoon  soda  dissolved  in  a  little  hot  water, 
flour.  Knead  stiff,  roll  thin,  bake  quickly. 

MOLASSES  GINGER  BREAD.—  Mrs.  R.  E.  Cole. 

Two  cups  of  best  New  Orleans  molasses,  one  cup  of  thick  sour 
cream,  one  teaspoonful  soda,  one  egg,  butter  size  of  small  egg.  Rub 
your  soda  free  from  lumps  and  stir  dry  into  your  molasses,  soften 
your  butter  so  that  it  will  easily  mix  in,  add  that  with  your  well- 
beaten  egg,  also  one-half  teaspoon  of  allspice,  one-half  teaspoon 
cinnamon,  one-fourth  teaspoon  of  cloves,  pinch  of  salt,  enough  flour 
to  make  as  stiff  as  cup  cake;  the  quantity  of  flour  depends  somewhat 
on  the  thickness  of  the  cream.  Bake  in  slow  oven. 

GINGER  CAKE.— Miss  Ferry. 

One  cup  of  molasses  and  one  of  sugar;  one-half  cup  of  butter, 
one  egg,  one  teaspoon  of  soda,  one  cup  of  hot  water,  one  teaspoon 
of  cinnamon,  one  of  ginger,  and  a  very  little  salt. 

ROCHESTER  MOLASSES  COOKIES.—  Mrs.  Brewer. 

Three  cups  New  Orleans  molasses  and  two  even  tablespoonsful  soda, 
stirred  to  a  froth.  Add  three  well  beaten  eggs,  one  pup  lard,  on9 
teaspoon  each  of  salt,  ginger  and  cinnamon;  stir  thoroughly  and  mix 
very  stiff  with  flour.  Sift  sugat'over  them  after  they  are  rolled,  and 
bake  in  a  quick  oven. 

CALOU   &    SCHBV ANTON, 


1916  San  Pablo  Avenue,  Oakland, 


The  renovating   of  fine  CLOTHS,  BLANKETS,  CURTAINS, 
FLANNELS  and  LACES  a  specialty. 

No  Machines  Used. 


LIGHT  DESSERTS. 

AMBROSIA.— J/rr.  Israel  Knox. 

DELICIOUS. 

Pare  and  cut  in  small  pieces  twelve  oranges,  pare  and  slice  from 
two  to  six  bananas,  grate  two  cocoanuts  ;  place  first  your  oranges  in 
a  glass  dish;  sugar  to  taste;  then  put  on  the  bananas  and  sugar,  then 
the  grated  cocoanut  and  another  sprinkle  of  sugar,  and  you  have  a 
delicious,  as  well  as  ornamental  dessert.  Your  own  taste  will  dictate 
the  amount  of  sugar  needed.  Some  leave  out  the  bananas  entirely. 


CHOCOLATE  BAVARIAN  CREAM.— Mrs.  C.  A.  Grow. 

One  pint  of  cream,  one  cupful  of  milk,  one-half  cup  of  sugar,  one 
ounce  of  chocolate,  half  a  package  of  gelatine  ;  soak  the  gelatine  in 
half  of  the  milk,  and  whip  the  cream  to  stiff  froth;  scrape  the  choco- 
late and  add  two  tablespoonfuls  of  sugar  to  it;  put  over  the  fire  with 
one  tablespoonful  of  hot  water,  stir  until  smooth  and  gla  sy ;  have 
the  remaining  half  cup  of  milk  boiling,  stir  the  chocolate  into  it  and 
add  the  gelatine  ;  strain  into  a  tin  basin  and  add  sugar ;  set  in  a  pan 
of  ice-water,  and  beat  the  mixture  until  it  begins  to  thicken,  then  adc 
the  whipped  cream,  and  when  well  mixed  turn  into  a  mold.  Serve 
when  hard  with  whipped  cream. 
/ 

CHARLOTTE  RUSSE.—  Mrs.  Israel  Knox. 

One  quart  cream,  whites  of  eight  eggs;  place  the  cream  on  ice  foi 
two  or  three  hours;  beat  it  well;  beat  eggs  to  a  stiff  froth;  mi> 
together,  sweeten  to  taste,  and  flavor  with  vanilla. 

Take  one-half  box  Cox's  gelatine,  pour  on  a  little  cold  water,  anc 
let  it  stand  an  hour ;  then  pour  on  boiling  water  enough  to  dissolve 
and  stir  it  into  the  cream.  When  about  half  set  pour  into  the  mold 
which  must  be  lined  with  sponge  cake. 

SHERBET.— Mrs.  Flint. 

Rub  rind  of  three  lemons  into  eight  ounces  of  sugar,  one  pint  o 
cold  water,  the  juice  of  three  lemons  and  of  two  sweet  oranges;  twc 


Buy  your  Fisli  of  Edwards  Bros.  468  Eleventh  St. 


LIGHT   DESSERTS.  53 

or  three  times  this  quantity  may  be  used,  and  freeze  the  same  as  ice- 
cream . 

ISINGLASS  BLANC  MANGE. 

Two  ounces  of  isinglass,  three  pints  of  milk,  half  a  pound  of 
sugar,  lemon ;  boil  five  minutes. 

SPANISH  CREAM.—  Mrs.  S.   Woods. 

Soak  one-half  box  of  gelatine  in  enough  cold  water  to  cover,  one 
hour;  one  pint  of  milk,  let  it  come  to  a  scald;  yolks  of  four  eggs, 
one  small  cup  of  sugar.  Turn  the  gelatine  into  the  milk  and  stir 
just  enough  to  dissolve  ;  pour  some  of  the  hot  milk  into  eggs  and 
sugar;  then  put  all  together  and  stir  rapidly  until  it  begins  to  thicken 
like  custard;  add  whites  well  beaten,  after  removing  from  the  lire  ; 
flavor  and  pour  gently  into  mold.  Serve  with  whipped  cream  or 
custard. 

TAPIOCA  CREAM.— Mrs.  Agard. 

One  quart  milk,  three  tablespoons  tapioca,  three  eggs,  one-half 
cup  sugar,  flavoring.  Soak  the  tapioca  over  night  in  cold  water;  in 
the  morning  heat  the  milk  and  stir  in  the  tapioca;  when  boiling,  add 
yolks  of  eggs  and  sugar ;  when  as  thick  as  cream  remove  from  the 
fire ;  when  cool,  flavor  and  spread  with  the  whites  of  eggs  whipped 
and  sweetened. 

PINK  CREAM.—  Mrs.  E.  S.  Cole. 

Whip  one  pint  of  thick  sweet  cream  with  one  cupfull  of  currant 
jelly,  sweeten  and  serve  in  jelly  glasses.  Currant,  raspberry,  or 
strawberry  juice  may  be  used  in  place  of  jelly. 

BANANAS  AND  CREAM.—  Mrs.  Agard. 

Peel  and  slice  the  fruit,  and  set  on  ice  for  a  few  hours  ;  whip  and 
sweeten  the  cream  and  spread  over,  or  serve  with  the  fruit,  or  sprinkle 
sugar  over  the  fruit,  and  pour  around  it  the  cream  unwhipped. 

ORANGES  FOR  LUNCH. 

Soak  half  a  box  of  gelatine  in  a  cup  of  cold  water,  when  soft,  add 
two  teacups  of  boiling  water,  when  entirely  dissolved  add  one  teacup 

The  wife  and  daughter  of  a  prominent  citizen  assures  us  they  feel 
that  they  cannot  do  without  Kalliodont. 


54  LIGHT   DESSERTS. 

of  sugar,  the  juice  of  six  oranges  and  also  of  two  lemons;  strain 
this;  have  ready  oranges  prepared  by  cutting  the  part  next  to  the 
stem,  about  one-third  from  the  top  of  the  orange ;  carefully  remove 
the  inside  which  may  be  used  in  making  the  jelly,  fill  with  the 
jelly;  replace  the  upper  part  and  tie  with  a  narrow  ribbon. 

STRAWBERRY  ICE.— Mrs.  Agard. 

Four  lemons,  juice  only,  four  cups  sugar,  four  cups  water,  two 
pounds  of  strawberries,  and  one  cup  of  sugar.  Make  a  lemonade 
of  the  lemon  juice,  sugar  and  water;  stand  on  ice.  Mix  the  berries 
with  one  cup  of  sugar,  and  when  the  juice  is  somewhat  extracted, 
mash  the  fruit  smooth;  add  more  sugar  if  desired.  When  ready  to 
freeze,  stir  the  strawberry  into  the  lemonade  and  freeze  as  cream. 

PEACH  CUSTARD.— Mrs.  Abernethy. 

One  can  of  peaches,  three  eggs,  three  cups  milk,  one-half  cup 
sugar,  two  tablespoons  corn  starch,  butter  size  of  a  walnut.  Scald 
the  milk,  stir  in  com  starch,  wet  in  coid  milk,  and  cook  till  thick  ; 
take  off  the  fire,  beat  in  the  sugar,  butter  and  beaten  yolks  of  the 
eggs,  put  in  the  white  of  one,  whisk  thoroughly.  Drain  the  syrup 
from  peaches,  and  cover  the  bottom  of  baking  dish  with  them,  and 
pour  the  mixture  over.  Bake  in  quick  oven  from  ten  to  fifteen 
minutes,  or  till  custard  is  set ;  then  spread  with  a  meringue  of  the 
whipped  whites  flavored  with  peach  juice;  brown  on  top;  to  be  eaten 
cold. 

OUR  FAVORITE  APPLE  MERINGUE. 

Mrs.   Van  Blarcom. 

Half  fill  your  dish  with  a  rich  apple  sauce  flavored  with  the  rind 
of  a  lemon ;  make  a  boiled  custard  with  the  yolks  of  eggs  only,  and 
pour  it  over  the  apples.  Make  with  the  whites  of  the  eggs,  a  merin- 
gue and  pile  it  prettily  over  the  custard.  If  your  dish  will  bear  the 
heat,  set  in  the  oven  to  brown  a  little.  If  in  a  glass  dish  and  you 
have  no  "salamander,"  do  as  we  do  ours — brown  with  the  fire  shovel 
made  hot. 

ICE  CREAM.—  Mrs.  Israel  Knox. 

Two  quarts  milk,  half  box  Cox's  gelatine  soaked  in  a  little  cold 
milk,  one  quart  of  cream,  one  pint  of  sugar;  flavoring  to  taste.  Pour 
the  boiling  milk  on  the  soaked  gelatine,  add  the  sugar ;  when  this 

All  Kills  of  Fancy  fork  at  1161  Broadway. 


LIGHT   DESSERTS.  55 

mixture  is  thoroughly  cold,  add  the  cream  and  flavoring  and   freeze. 
This  makes  one  gallon  when  frozen. 

ICE  CREAM.—  Mrs.  Buck. 

To  one  quart  of  milk  add,  while  cold,  one-half  teaspoon  of  Sea 
Moss  Farina,  bring  to  a  boil,  stirring  often  ;  let  it  cook  slowly  thirty 
minutes.  Set  aside  to  cool.  When  cold  whip  one  pint  of  sweet 
cream,  and  whisk  all  briskly  for  two  or  three  minutes  ;  sweeten  and 
flavor  to  taste.  Less  cream  will  do. 

ICE  CREAM.  —  Mrs.  Niswander. 

One  quart  milk,  three  eggs,  one  pint  cream,  one  coffee  cup  white 
sugar,  one  tablespoon  vanilla,  one  tablespoon  corn  starch,  slightly 
heaped;  hea't  milk  to  boiling  point;  stir  in  sugar  and  corn  starch  ; 
dissolve  in  a  little  cold  milk;  cook  ten  minutes;  remove  from  stove, 
and  add  the  well  beaten  eggs.  Set  away  to  cool.  When  ready  to 
freeze,  add  the  cream  and  vanilla.  This  makes  three  quarts  when 
frozen, 

TRIFLE.—  Mrs.  Luke  Doe. 

A  layer  of  sponge  cake  in  a  dish.  Make  a  soft  custard,  and  flavor 
with  vanilla.  Blanch  beforehand  a  cup  of  almonds,  chop  fine  and 
soak  them  in  a  teaspoon  of  vanilla. 

Directions  for  Mixing.  —  Pour  the  custard  over  the  layer  of  cake, 
then  sprinkle  over  it  the  nuts  ;  then  over  that  a  layer  of  raspberry 
jam,  or  any  other  kind  you  may  prefer  ;  finally  cover  with  whipped 
cream. 

MACAROON  PUDDING.—  Mrs.  Bartlett. 

Take  macaroon  cakes,  put  them  in  a  deep  glass  dish,  pour  over 
them  warm  soft  custard.  Beat  the  whites  of  eggs  with  or  without 
currant  jelly  ;  take  it  up  with  a  spoon  and  dot  the  cakes  as  they  rise 
to  the  top  closely  with  it.  This  is  a  very  pretty  dish  for  lunch. 

COCOANUT  AND  CHOCOLATE  BLANC  MANGE. 

Mrs.   Van  Blarconi. 

One  quart  milk,  four  tablespoonfuls  corn  starch,  let  these  b~6il 
together  for  at  least  fifteen  minutes;  when  boiled  beat  in  the  whipped 
whites  of  two  eggs.  Divide  the  blanc  mange.  Into  half  of  it  stir  the 
grated  meat  of  a  cocoanut.  Into  the  other  half  grate  (while  still  hot) 
two  squares  of  chocolate.  Pour  one  upon  the  other  as  in  marble  cake. 


Tie  Travelers  Ins,  Co,  of  Hartford,  Conn.  0ffioe'          *W7  st" 


56  LIGHT   DESSERTS. 

A  DELICIOUS  DESSERT.—  Mrs.  Van  Blarcom. 

Bake  a  sponge  cake  in  a  shallow  tin,  so  that  the  cake  will  be 
about  two  inches  thick  when  done.  Over  this  pour  some  boiled 
custard.  Just  before  serving  slice  peaches  and  put  a  layer  over  the 
cake  ;  then  beat  the  whites  of  the  eggs  to  a  stiff  froth,  with  very 
little  sugar,  and  put  over  the  top.  Use  only  the  yolks  of  the  eggs 
for  your  custard.  If  the  peaches  are  out  of  season  oranges  may  be 
used. 

SWEET  CREAM.— Mrs.  G.   IV.  Hume. 

One  quart  of  milk,  four  eggs,  one  box  •  gelatine,  one  cup  of 
sugar,  a  half  pound  of  crystalized  fruit.  Soak  gelatine  three  hours 
in  one  cup  of  water,  then  scald  milk,  sugar  and  gelatine  together, 
divide  in  equal  parts,  into  one  put  the  beaten  yolks  and  'strain,  when 
cool  stir  into  this  part  one-half  the  beaten  whites  slowly,  into  the 
other  half  beat  the  remaining  whites  of  eggs;  line  a  form  with  the 
'  crystalized  fruit,  pour  in  alternately  the  cream ;  flavor  with  lemon 
and  vanilla.  To  be  made  the  day  before,  and  to  be  eaten  with 
custard. 


Oakland  Home  Insurance  Company, 


OF  OAKLAND,       -JSSE  £&»  liP1      CALIFORNIA. 


Cash  Capital,  -     $200,000,00 

Transacts  a  general  Fire  Insurance  Business. 
Agencies  in   all  the  principal  localities   on  the  Pacific  Coast. 


The  only  Fire  Insurance  Company  incorporated  on  the  Pacific  Coast  outside 
of  San  Francisco,  and  whose  assets  are  not  liable  to  sweeping  conflagrations. 


Head  Office,  469  Ninth  Street,  Oakland,  Cal. 

JOHN  P.  JONES,  President  WM.  F.  BLOOD,  Secretary. 

Jos.  S.   EMERY,    Vice-President.  L.  B.   EDWARDS,  Gen* 1  Agent. 


R  DELICACY  OF  FLAVOR  AND  GREAT  STRENGTH 

MERTEN  MOFFITT  &  CO.'S 

CIICEITR1TED  FLIfOlllfi  EITIKTS 

Are  unrivaled.  They  are  used  and  endorsed  by  nearly  all  the  leading 
hotels  on  the  Pacific  Coast,  and  their  popularity  is  attested  by  the  fact 
that  their  sale  is  greater  than  that  OF  ALL  OTHER  Flavoring  Extracts 
on  the  Pacific  Coast  combined. 


MERTEN    MOFFITT   &   CO.'S 

SUPERIOR 

CELERY    SALT 

Is  one  of  the  most  agreeable  condiments  that  can  be  used  on  the 
table.  It  possesses  in  a  convenient  and  concentrated  form  the  flavor 
of  the  Celery  Plant,  and  is  a  delicious  addition  to  Soups,  Gravies, 
Stews,  Salads,  Cheese,  etc.,  etc. 


Ev 


ERY  WELL  ORDERED  HOUSE  SHOULD  KEEP 

MERTEN  MOFFITT  &   CO.'S 


FURNITURE  REVIVER. 

It  both  cleans  and  polishes  the  furniture  at  one  operation  with  very 
little  labor,  and  the  most  inexperienced  person  can  use  it.  It  DRIES 
QUICKLY  and  leaves  no  greasy  or  sticky  surface.  The  largest  furniture 
dealers  and  piano  and  sewing  machine  establishments  use  it.  TRY 
IT  ! !  Pint  Bottles  at  50  Cents  per  bottle.' 

MERTEN   MOFFITT  &  GO'S 

NON-POISONOUS 

SILVERING  SOLUTION 

Deposits  a  coat  of  pure  silver  on  plated  ware,  saving  the  wear  on  the 
original  plating.  It  is  an  excellent  thing  to  clean  and  renew  Harness. 
Mountings,  Door  Plates,  Stair  Roads,  Wash  Stand  Fittings,  etc.,  and 
for  cleaning  Solid  Silver  it  has  no  equal.  It  is  perfectly  harmless  to 
the  hands  and  will  not  scratch  the  finest  Plate.  Ask  VOUr  Grocer 

for  it!! 


C.  R.  HANSEN  &  CO. 


wptogmeni 


1  10  Geary  and  624  Clay  Streets, 


SAN    FRANCISCO,    CAL. 


Furnish  on  Short  Notice  and  Free  of  Charge 


Good  Clerks, 

Stewards. 

Bakers, 

Waiters, 

Porters, 

Bell-Boys, 

Dishwashers, 

Kitchen  Help; 


Also— 

Housekeepers, 
Cooks, 
Laundresses, 
Waitresses. 
Chambermaids, 
Nurses  and   Girls  for  all 

kinds  of  Housework,  of 

all  Nationalities. 


ALSO, 


Experienced  Farm  Foremen, 

Farm  Hands, 

Teamsters, 

Blacksmiths, 

Hay  Pressers, 

Harvest  Hands, 

Milkers, 

Wood  Choppers, 

Butter  or  Cheese  Makers, 

Engineers, 

Carpenters, 

Painters, 


Coopers, 
Wheelwrights, 
Foremen, 
Loggers, 
Timber-Fallers, 
Saw- Mill  Crews, 
Miners, 

Brickmoulders  and  Setters, 
Quarry  men, 
Railroad  Laborers  and 
Laborers  for  all  kinds  of  work  in 
any  number. 


TELEPHONE  No.  495. 


110  Geary  Street,!  TBW  VStt  }624  Clay  St.,  S.  F. 


PASTRY  AND  PUDDINGS. 

Pastry  should  be  handled  with  the  lightest  of  fingers.  Use  the 
knife  with  a  quick  stroke  that  the  paste  be  not  dragged,  and  in  cov- 
ering a  pie,  on  no  account  pound  or  press  the  border  together 
roughly. 

The  proportion  commonly  used  is  four  cups  of  flour  to  one  and  a 
half  cups  of  shortening  (half  lard,  half  butter).  About  a  coffee 
cup  of  water  will  give  this  the  right  consistency  (ice-water  is  best). 
This  makes  three  pies. 

Reserve  one-half  or  more  of  the  butter ;  chop  the  remainder  of 
the  shortening  into  the  flour  with  a  knife,  add  the  water,  mixing 
lightly  and  quickly;  flour  the  board  and  rolling-pin,  roll  out,  hand- 
ling lightly  ;  put  the  reserved  butter  in  little  pieces  over  the  paste, 
sprinkle  with  flour,  fold  up  the  paste,  and  roll  again.  One  light 
rolling  and  spreading,  with  proper  handling,  makes  better  and  lighter 
crust  than  many  "turns." 

Be  particular  about  the  heat  of  the  oven!  If  not  hot  enough,  the 
paste  will  become  soggy  and  dull;  if  too  hot,  it  will  become  set  and 
burn  before  it  is  done. 

PUFF  PASTE.— Mrs.  B. 

One  quart  flour,  three-quarters  cup  butter,  yolk  of  one  egg ;  chop 
half  the  butter  into  the  flour,  stir  the  beaten  egg  into  half  a  cup  of 
ice  water;  mix,  roll  out  thin,  spread  with  one-third  of  the  remaining 
butter,  fold,  roll  again,  and  so  on  till  the  remaining  butter  is  used 
up.  Set  in  a  cold  place  ten  or  fifteen  minutes  before  using.  Wet 
with  beaten  egg,  while  hot. 

LEMOM  PIE.— Mrs.  D.   W.  C.  Gaskill 

One  grated  lemon,  one  cupful  of  boiling  water,  a  heaping  table- 
spoonfnl  of  corn  starch,  one  cupful  of  sugar,  butter  size  of  an  egg, 
two  eggs,  yolks  and  whites  beaten  separately ;  add  the  sugar  and 
butter  while  boiling;  remove  from  the  stove,  and  add  the  eggs  and 
lemon.  When  baked  add  the  whites  of  the  eggs  with  a  little  sugar ; 
and  return  to  the  oven  to  brown. 

Ottlani  Transfer  Co. 


60  PASTRY   AND    PUDDINGS. 

LEMON    PIE.—  Mrs.  Craig. 

The  juice  and  yellow  rind  of  one  lomon,  one  cup  sugar,  one  cnp 
of  milk  or  cream,  the  yolks  of  three  eggs,  one  tablespoonful  of  corn 
starch,  and  a  pinch  of  salt ;  line  a  plate  and  bake  the  mixture,  then 
beat  the  whites  to  a  stiff  froth,  stir  in  lightly  a  spoonful  of  powdered 
sugar ;  spread  on  the  pie  and  brown  lightly. 

LEMON    PIE.—  Mrs.  C.  C.    Wheeler. 

One  lemon,  one  egg,  one  cup  sugar,  two  apples  grated,  and  one 
teaspoonful  of  corn  starch  ;  bake  with  one  crust;  make  a  meringue  for 
the  top  of  the  white  of  one  egg  and  a  teaspoonful  of  sugar;  then  brown. 

LEMON    TARTS.—  Mrs.    Carpenter. 

One  lemon,  juice  squeezed  and  rind  g/ated,  three  eggs,  one  teacup 
sugar,  two  tablespoons  melted  butter;  mix  well  and  bake  in  small 
tins  with  good  pastry. 

RAISIN    PIE.— Mrs.  W. 

Boil  one  pound  chopped  raisins  covered  with  water  one  hour ;  let 
them  cool,  then  add  one  chopped  lemon,  one  cup  of  sugar,  two 
tablespoons  corn  starch ;  add  lemon  juice  last ;  bake  between  two 
crusts ;  this  quantity  will  make  three  pies. 

APPLE    PIE—  Mrs.  Collins. 

Cut  in  quarters  nice  tart  apples,  or  if  your  apples  are  not  tart  use 
half  a  lime  with  them  ;  line  the  plate  with  your  crust,  and  before 
filling  lay  two  tablespoons  brown  sugar  on  the  bottom,  with  a  light 
sprinkle  of  flour  over  it.  Lay  on  your  apples  in  rows  around  the 
plate,  fitting  them  together  smoothly  ;  add  a  piece  of  butter  the  size 
of  a  walnut,  a  scatter  of  cinnamon  and  nutmeg,  and  a  tablespoonful 
of  water ;  cover  with  crust  and  bake. 

CUSTARD    PIE. 

Three  eggs  to  a  pint  of  milk,  two  tablespoons  sugar,  a  little  salt. 
Beat  yolks  and  whites  separately,  add  milk,  then  the  sugar ;  line  a 
plate,  fill  and  bake  immediately. 

KB  n  WP!  1    \  Notary  Public  and  Conveyancer,  458  Ninth  Street,  residence 
,  nil  H  DUj  j  410  Thirteenth  St.,  First  House  East  of  Broadway,  Oakland. 


PASTRY   AND   PUDDINGS.  61 

TRANSPARENT    TARTS.—  Mrs.    Collins. 

Line  small  oval  fluted  cake  tins  with  paste,  and  put  in  filling  made 
as  follows  :  — 

Four  eggs,  two  cups  sugar,  three-fourths  cup  of  butter;  beat 
together  as  for  cake.  Add  the  juice  of  two  oranges,  one  teaspoon 
each  of  lemon  and  vanilla.  Bake  about  ten  minutes. 

COCOANUT  TARTS.—  Mrs.  E.  S.  Cole. 

Take  one  and  one-half  cups  of  sugar,  a  piece  of  butter  the  size  of 
an  egg,  and  braid  them  together ;  then  four  eggs  and  half  a  cup  of 
sugar  beaten  to  a  froth ;  mix  all  together  with  a  cup  and  a  half  of 
milk,  then  add  six  cups  of  grated  cocoanut.  Put  into  scalloped  tins 
lined  with  a  rich  paste. 

STRAWBERRY   SHORT-CAKE.—  Miss  Ella  Glenn. 

One  pint  of  flour,  a  piece  of  butter  the  size  of  an  egg,  and  one 
and  a  half  teaspoons  of  yeast  powder ;  mix  with  milk  as  soft  as  you 
can  knead,  handle  lightly,  place  in  two  round  pans,  bake  quickly  ; 
split,  butter,  and  fill  plentifully  with  berries  and  sugar,  cover  with  the 
other  crust,  put  in  the  oven  for  a  few  minutes;  serve.  A  little  thick 
cream  poured  over  the  berries  is  an  improvement. 

SQUASH    PIES.—  Mrs.  Brewer. 

One  pint  squash,  one  quart  milk,  one  cup  sugar,  three  eggs,  one 
tablespoonful  butter,  a  little  salt,  a  teaspoon  of  lemon  extract.  Strain 
the  squash  through  a  sieve,  boil  the  milk  with  the  salt  and  butter  in  it ; 
mix  the  .squash,  sugar,  and  flavor,  and  pour  on  gradually  the  boiling 
milk,  adding  last  the  eggs  well  beaten,  yolks  and  whites  together. 
Have  the  pastry  ready  in  the  tins,  and  bake  immediately  in  a  quick 
oven.  If  the  squash  is  not  dry  add  to  it  three  small  crackers,  rolled 
very  fine. 

MINCE    PIES.—  Mrs.  J.  H.  Brewer. 

Chop  the  meat,  suet  and  apples  separately,  and  measure  the  ingre- 
dients thus :  three  bowls  of  meat,  three  of  apples,  one  of  suet,  one 
of  citron  cut  small,  two  of  raisins,  two  of  currants,  four  of  sugar,  one 
of  molasses,  two  of  boiled  cider,  and  one  of  some  kind  of  syrup 

PrpifontinnonTr    J  Ladies'  and  Gentlemen's  Ice  Cream  and  Coffee  Saloon, 
UyfflCUUUplJf,   1        416  Twejftb  Street.   Win.  J.  F  Laage,  Prop, 


62  PASTRY.  AND    PUDDINGS. 

from  fruit.  (The  vinegar  left  from  sweet  pickles  will  take  the  place 
of  cider,  and  fruit  syrup).  Add  powdered  clove,  nutmeg,  cinnamon, 
and  salt  to  suit  the  taste. 

CREAM    PIE.— Mrs.  N.  B.  Carpenter. 

Make  the  crust;  after  putting' it  on  the  plate,  prick  it  (so  that  it 
will  not  raise  up  in  blisters)  and  bake  it.  Put  one  pint  of  milk  in  a 
pan  over  a  kettle  of  boiling  water ;  beat  well  the  yolks  of  two  eggs, 
add  a  tablespoonful  of  corn  starch  dissolved  in  a  little  cold  milk 
(reserved  from  the  pint),  one  small  cup  of  sugar ;  stir  this  into  the 
boiling  milk  smoothly;  when  it  thickens  flavor  with  vanilla.  Pour  this 
into  the  well-baked  crust ;  beat  the  whites,  add  two  spoons  of  sugar, 
spread  over  the  top,  place  in  the  oven  to  brown. 

LEMON    PUDDING.—  Mrs.  Brewer. 

One  quart  of  milk,  four  eggs,  one  pint  bread  crumbs,  one  cup  of 
sugar,  butter  the  size  of  an  egg,  one  lemon ;  grate  the  rind  of  the 
lemon,  beat  the  yolks  of  the  eggs  well,  and  mix  with  milk,  crumbs, 
and  sugar.;  put  in  buttered  dish,  and  lay  the  butter  in  little  bits  on 
top.  Bake  a  light  brown;  and  when  cold  beat  the  whites  of  the 
eggs  to  a  stiff  froth,  and  add  one-half  cup  sugar,  and  a  little  more 
than  half  the  juice  of  the  lemon.  Spread  over  the  pudding  and 
brown  in  the  oven. 

BREAD    PUDDING.—  Mrs'.  Agard. 

One  quart  hot  milk,  one  pint  bread  crumbs  dry  and  fine,  four  eggs, 
two  tablespoons  melted  butter,  one-fourth  teaspoon  soda  in  hot  water, 
nutmeg.  Stir  the  crumbs  into  the  hot  milk.  Beat  yolks  of  eggs 
very  light  and  add  with  the  butter  nutmeg  and  soda.  Last  add  the 
whipped  whites.  Bake  and  eat  hot  with  lemon  sauce. 

ENGLISH    PLUM    PUDDING.—  Mrs.  Craig. 

One  pound  bread  crumbs  ;  one-half  pound  leaf  suet  chopped  fine ; 
one  pound  raisins  stoned,  one  pound  currants,  one-half  pound  mixed 
preserved  citron,  lemon  and  orange  thinly  sliced ;  one-half  nutmeg 
grated ;  one  teaspoon  each  of  cinnamon,  clove  and  salt ;  one  large 
cup  sugar  ;  one  cup  flour  ;  three  teaspoons  yeast  powder,  twelve  eggs. 

EA    BiinTini    \  Wholesale  and  Retail  Dealer  in  Wood  and  Coal,  410  and  412 
'  L  tiim!   I  Ninth  Street. 


PASTRY   AND    PUDDINGS.  (53 

Place  the  mixture  in  a  tin  dish  with  a  perfectly  tight  cover  and  set  it 
in  a  large  kettle  that  can  also  be  covered  close.  Keep  plenty  of 
boiling  water  in  the  kettle,  but  not  enough  to  boil  over  the  top  of  the 
pudding-dish.  Boil  eight  hours. 

ENGLISH    PLUM   PUDDING.—  Mrs.  Morse. 

Two  cups  flour,  two  cups  of  sugar,  one  cup  of  milk,  one  nutmeg, 
one  teaspoonful  salt,  four  teaspoonfuls  baking  powder,  one-half  pound 
currants,  one-half  pound  stoned  raisins,  chopped  fine,  one-half  pound 
suet  chopped  fine.  Steam  four  hours. 

Hard  sauce — One  cup  sugar,  one-half  cup  butter,  four  tablespoons 
currant  jelly  whipped  to  a  cream. 

ENGLISH    PLUM    PUDDING.— Mrs.  R.  E.  Cole. 

One  cup  molasses,  one  cup  sweet  milk,  two  cups  suet,  two  cups 
raisins,  two  cups  currants,  one-half  pound  citron,  one-half  pound 
candied  lemon  peel,  one-half  teaspoon  soda,  one  teaspoon  cream 
tartar ;  salt  well ;  all  kinds  of  spice,  flour  enough  to  make  stiff  as 
fruit  cake.  Steam  three  hours. 

SNOW  PUDDING.—  Mrs.  McLean. 

One-half  box  of  gelatine,  dissolved  in  one  pint  of  water;  add  peel 
of  two  and  juice  of  one  lemon,  two  and  one-half  cups  of  sugar ; 
strain,  and  when  it  begins  to  jelly,  beat  in  thoroughly  the  whites  of 
five  eggs,  previously  well  beaten,  and  put  in  the  mold.  With  the 
yolks  of  eggs  make  a  boiled  custard  and  pour  around  the  form  just 
before  serving. 

CORN  STARCH  PUDDING.—  Mrs.  Gardner. 

One  pint  of  sweet  milk,  whites  of  three  eggs,  two  tablespoons  of 
corn  starch  and  a  little  salt;  put  the  milk  in  a  dish  and  place  in  a 
kettle  of  hot  water  on  the  stove,  and  when  it  reaches  the  boiling 
point  add  the  sugar,  then  the  starch,  dissolved  in  a  little  cold  milk, 
and  lastly  the  whites  of  the  eggs  whipped  to  a  stiff  froth.  Beat  it, 
and  let  cook  a  few  minutes.  Then  pour  into  a  mold.  For  sauce, 
make  a  boiled  custard  as  follows :  Bring  to  boiling  point  one  pint  of 
milk;  add  three  tablespoons  of  sugar,  then  the  beaten  yolks,  thinned 
by  adding  a  little  milk,  stirring  all  the  time  until  it  thickens,  but  not 
so  long  as  to  curdle.  Flavor  with  vanilla. 

The  Travelers  ] Is  tb9  OBljr  acf  ™0cr°ampaa7  ttat  has 


64  PASTRY    AND    PUDDINGS. 

PLAIN  SUET  PUDDING.— Mrs.  Agard. 

One  cup  chopped  suet,  one  cup  milk,  two  cups  flour,  one-half  cup 
molasses,  one  cup  raisins  or  currants,  one  small  teaspoon  soda,  salt, 
cinnamon  and  nutmeg.  Steam  three  hours;  serve  with  sauce. 

LEMON   SAUCE    FOR    SUET    PUDDING. 

One-half  cup  sugar,  very  small  piece  of  butter,  stir  to  a  cream  ; 
add  one  egg  well  beaten,  and  the  juice  of  one-half  of  a  lemon.  Just 
before  serving,  add  a  little  boiling  water,  stirring  well. 

OMELETTE   PUDDING.—  Mrs.  Abernethy. 

P'our  eggs  beaten,  whites  and  yolks  separately,  one  cup  milk,  one 
slice  bread,  salt.  Boil  the  milk,  pour  it  over  the  crumbled  bread, 
and  beat  it  fine.  Add  beaten  yolks  of  eggs,  salt,  and  lastly  the 
whites  beaten  stiff.  Pour  half  the  mixture  in  the  hot  buttered 
spider.  When  the  bottom  is  brown,  put  the  spider  in  a  hot  oven 
until  the  eggs  set,  lay  slices  of  peaches  sprinkled  with  sugar  on  one 
half,  and  turn  the  other  over  them.  Eat  hot.  It  does  not  hurt  the 
first  one  to  stand  while  the  second  is  cooking.  It  is  nice  as  an 
omelette,  or  with  oysters  or  tomatoes  instead  of  peaches. 

BATTER  PUDDING.— Mrs.  Green. 

Eight  eggs,  eight  tablespoonful  of  flour,  one  quart  of  milk,  bake 
in  cups. 

BAKED  BATTER  PUDDING.—  Mrs.  Knox. 

WITH    STRAWBERRY    SAUCE. 

Beat  six  eggs  with  eight  heaping  tablespoons  of  flour  until  smooth; 
stir  this  mixture  thoroughly  into  one  quart  of  fresh  milk;  salt  to 
taste;  strain  into  a  buttered  dish.  Bake  in  a  moderately  quick  oven 
one-half  hour  or  until  it  rises  and  breaks  open  on  the  top;  serve 
immediately.  To  be  eaten  with  a  sauce  made  of  one  cup  of  sugar, 
one-half  cup  butter  beaten  to  a  cream,  and  one-half  cup  strawberries 
stirred  in. 

FRUIT  PUDDING.— Miss  Carrie  Perkins. 

One  cup  molasses,  one  cup  milk,  one  teaspoonful  saleratus,  two 
eggs,  three  cups  flour,  one-half  cup  melted  butter,  one  cup  r?.isins, 
one  cup  currants.  Boil  two  hours. 

Use  Kelsey  &  Flint's  Flavoring  Eitracts, 


PASTRY   AND    PUDDINGS.  65 

RICE  PUDDING.—  Mrs.  Everett. 

(Best  ever  made  in  spite  of  its  being  the  cheapest.)  One  quart 
milk,  two  heaping  tablespoonfu  s  rice,  a  piece  of  butter  size  of  a 
walnut,  and  a  little  salt.  Two  tablespoonfuls  of  sugar.  Bake  in  a 
slow  oven  two  hours  ;  stir  twice  during  the  first  hour.  Eaten  either 
hot  or  cold,  with  or  without  sauce.  If  you  are  using  your  oven  this 
pudding  can  be  cooked  upon  the  back  of  the  stove  the  first  hour. 
Flavor  with  cinnamon. 

CARROT  PUDDING.— Mrs.  M.  P.  Downing. 

One  cup  of  grated  carrots,  one  cup  of  grated  potatoes,  one  cup 
of  suet,  one  cup  of  sugar,  one  cup  of  currants,  two  cups  of  flour, 
two  tablespoonfuls  of  milk,  sweet  or  sour;  use  soda  if  you  have  sour 
milk;  yeast  powder  if  sweet  milk;  use  spices,  cinnamon  and  cloves, 
also  nutmeg.  Steam  in  a  pudding  mold  three  hours. 

COFFEE  PUDDING.—  Mrs.  M.  E.  Shaw. 

Sufficient  coffee  to  moisten  one  quart  of  bread  crumbs,  one  cup  of 
brown  sugar,  one  cup  each  of  raisins,  currants  and  citron,  three  eggs, 
one  teaspoonful  of  soda,  season  with  different  spices  and  steam  one 
hour.  To  be  eaten  with  a  good  ;:udding  sauce. 

SWEET  POTATO  PUDDING.—  Mrs.  Richards. 

Boil  one  quart  of  sweet  potatoes  very  tender,  rub  them  while  hot 
through  a  colander,  add  six  eggs,  twelve  ounces  of  powdered  sugar, 
ten  ounces  of  butter,  nutmeg  and  lemon.  Line  the  dish  with  a 
paste  ;  when  baked  sprinkle  the  top  of  the  pudding  over  with  sugar, 
and  cover  it  with  bits  of  citron. 

QUEEN'S  PUDDING.—  Mrs.  Bartlett. 

One  pint  of  bread  crumbs  to  one  quart  of  milk,  one  cup  of  sugar, 
the  yolks  of  four  eggs  well  beaten,  the  grated  rind  of  one  lemon, 
piece  of  butter  the  size  of  an  egg.  Bake  until  done  but  not  watery, 
then  whip  the  whites  stiff,  and  beat  in  one  cup  of  sugar,  in  which 
stir  the  juice  of  a  lemon.  Spread  the  pudding  with  any  kind  of 
preserves  you  prefer  or  currant  jelly,  pour  the  whites  of  the  eggs 
over  it,  and  return  to  the  oven  to  brown,  serve  with  cold  cream. 


Care  for  Conption,  at  Fish  &  Go's,  Eighth  and  Market, 


PASTRY    AND    PUDDINGS. 

SNOW  PUDDING.— Mrs.  Porter. 

Two  tablespoonfuls  of  gelatine  dissolved  in  a  cup  of  boiling 
water,  two  cups  of  sugar,  the  juice  of  two  lemons,  the  whites  of  two 
eggs  beaten  to  a  stiff  froth.  Mix  all  together  and  stir  briskly  three- 
quarters  of  an  hour ;  set  away  in  a  glass  dish  to  cool. 

SAUCE  FOR   SNOW  PUDDING. 

Yolks  of  two  eggs,  three  tablespoonfuls  of  sugar  and  one  whole 
egg,  one  pint  of  milk,  put  in  a  pail  and  set  in  a  kettle  of  boiling 
water  until  it  begins  to  thicken. 

INDIAN  PUDDING.—  Mrs.   W.  F.  Kelsey. 

One  quart  milk  put  on  to  boil,  with  a  pinch  of  salt.  Stir  together 
five  good  (not  heaping)  tablespoonfuls  of  corn  meal,  one  cup  of 
syrup ;  add  to  boiling  milk,  stirring  all  the  time.  Cook  until  thick, 
butter  a  dish,  turn  pudding  into  it;  when  milk-warm  add  two  well- 
beaten  eggs ;  bake  slowly  for  two  or  three  hours. 

SAUCES    FOR    PUDDINGS,    ETC. 

No.    i. 

Cream  sauce.  Boil  half  a  pint  of  cream,  thicken  very  little  ;  add 
a  lump  of  butter  as  large  as  a  walnut,  half  a  cup  of  fine  sugar. 
When'  cold,  add  one  lemon,  rind  and  juice,  grated  or  sliced,  or 
nutmeg. 

No.    2. 

Stir  together  one  cup  of  butter  and  one  cup  of  sugar,  yolk  of  one 
egg,  one  teaspoonful  of  flour ;  slice  a  lemon,  and  put  all  into  a  bowl 
or  pitcher,  add  half  a  pint  of  boiling  water. 

No.    3. 

Beat  equal  quantities  of  white  sugar  and  butter  to  a  cream,  adding 
a  little  grated  nutmeg,  and  beat  all  well  together ;  put  in  a  cool  place 
to  harden  before  using. 

No.    4- 

Take  one  cup  of  mollasses,  one  cup  of  vinegar,  half  cup  of  but- 
ter ;  simmer  together  and  flavor  with  nutmeg. 

No.    5. 

One  cup  sugar,  one-half  cup  of  butter,  one  tablespoonful  flour, 
one  cup  boiling  water.  Flavor  with  lemon  or  vanilla. 


Bny  yonr  Fisli  of  Edwards  Bros.  468  Eleventh  St, 


PASTKY    AND    PUDDINGS.  67 

OYSTER    SAUCE.—  Mrs.   Brewer. 

FOR  BOILED  CHICKEN. 

Small  plump  oysters  three  dozen ;  butter  three  ounces,  flour  one 
dessert  spoonful ;  the  oyster-liquor,  milk  or  cream,  quarter  pint ;  a 
little  salt,  and  cayenne.  Strain  the  liquor  into  a  sauce-pan,  and  put 
it,  with  the  oysters  in  it,  where  it  will  heat  slowly,  but  not  boil.  Then 
take  out  the  oysters,  and  add  to  the  liquor  three  ounces  butter, 
smoothly  mixed  with  the  flour ;  stir  without  ceasing  till  it  boils  and 
is  perfectly  mixed,  then  add  the  milk  or  cream  and  stir  till  it  boils 
again  ;  add  the  salt  and  pepper,  and  then  the  oysters,  and  keep  by 
the  fire  till  thoroughly  hot.  Turn  into  a  well  heated  tureen,  and 
send  immediately  to  the  table. 

DRAWN    BUTTER.     (FOR   FISH,  ETC.) 

Mix  well  two  teaspoonfuls  of  flour  with  two-thirds  of  a  teacup  of 
butter;  stir  this  in  five  large  spoonfuls  of  boiling  water;  stir  till  the 
whole  boils  up  once  and  it  is  ready  for  use.  Long  boiling  destroys 
the  flavor  of  the  butter. 

EGG    SAUCE. 

Boil  two  or  three  eggs  hard,  cut  them  fine,  and  stir  them  into  your 
drawn  butter;  if  too  thick,  add  a  little  cream  or  rich  milk. 

CRANBERRY   SAUCE.—  Mrs.  A.  L.  Stone. 

Three  pints  of  cranberries,  one  and  one-half  pints  sugar,  one  pint 
of  cold  water.  Put  all  together  in  a  porcelain  kettle,  boil  eight 
minutes  without  stirring.  Set  it  away  in  the  kettle  till  next  day. 

NEWLAND   &   PUMYEA'S 


Seventh  Street,  at  Railroad  Depot,  Oakland. 

This  Stable  is  connected  with  the  Telegraph  and  Telephone  Wires.  All  orders 
promptly  attended  to.  CARRIAGES  IN  ATTENDANCE  ON  ARRIVAL 
OF  EVERY  TRAIN.  Ladies'  Phaetons,  Buggies  and  Saddle  Horses  to  let  at  all 
hours.  Horses  boarded  by  the  Day,  Week  or  Month  on  the  most  reasonable  terms. 


CONFECTIONERY. 

ALMOND    BREAD.—  Mrs.  Stone. 

'  .Beat  stiff  "the  .whites  of  three  eggs,  add  one-half  pound  of  sugai 
and  beat  twenty  minutes.  Blanche  and  chop  fine  one-half  pound  o 
.-almonds  and  roast  them  with  two  ounces  of  sugar  unti.l  they  are  ; 
rich  brown.  Mix  the  beaten  white  of  the  egg  and  sugar  with  th< 
roasted  almonds,  and  drop  in  small  cakes  upon  well-buttered  pans 
allowing  the  mixture  to  spread  in  baking  ;  bake  in  a  slow  oven. 

CHOCOLATE    CREAMS.-  -Miss  Annie  Masbn. 

Two  cups  of  granulated  sugar,  and  hnlf  a  cup  of  cream.  Boi 
well  five  minute-,  then  put  it  into  a  b<.  ,.1.  ilavor  with  vanilla,  i 
desired,  and  stir  till  it  is  stiff  enough  to  roil  -  I  into  little  balls  wit! 
the  hands.  Break  up  four  or  five  section-  >..\  chocolate,  put  then 
into  a  bowl,  and  set  it  over  the  tea  kettle  un  incomes  soft;  thei 
add  a  very  little  water,  stir  it  well  and  roll  earn  drops  in  it 

Drop  on  wax  paper. 

MACAROONS.—  Miss  FL, 

Whites  of  three  eggs  beaten  to  a  stiff  froth;  i«J  one-half  poun< 
powdered  'sugar,  one-half  pound  dessicated  c$  •  it,  one-half  pin 
rolled  and  sifted  cracker  crumbs,  and  one  teasp-  .!ul  of  extract  c 
bitter  almonds.  Drop  on  buttered  papers  in  a  <!  ing-pan,  makin; 
little  round  cakes.  These  are  a  very  good  imii  lion  of  the  maca 
roons  made  of  chopped  almonds. 

BUTTER    SCOTCH.  —Miss  Mint. 

One  cup  New  Orleans  molasses,  one  cup  butter,  two  cups  powderei 
sugar,  pinch  of  soda  ;  boil  until  it  just  hardens  when  a  little  i 
dropped  in  a  cup  of  cold  water.  Pour  out  thin. 

CARAMELS.—  Miss  Flint. 

One  cup  of  chocolate  cut  up  fine,  one  cup  molasses,  one  cu 
cream  or  milk,  two  cups  white  sugar,  butter  as  large  as  an  egg.  Bo: 
until  hard,  stirring  all  the  time.  Flavor  with  vanilla. 


Mountain  TOP  Hn    i  ^ce  an^  ^ePot»  515  Fourth  St.,  Oakland.  Ice  delivered  t 
mUUIlldill  IbU  bU,  i  all  parts  of  Oakland  and  Brooklyn.    S.  D,  Smith,  Manage: 


CONFECTIONERY.  69 

OLD-FASHIONED    MOLASSES   CANDY. 

Miss    Wheeler. 

Syrup  will  not  make  good  molasses  candy;  take  one  quart  New 
Orleans  molasses,  boil  until  it  crackles  when  dropped  in  cold  water ; 
just  before  taking  up  stir  into  it  a  level  teaspoonful  of  baking  soda  ; 

pour  on  plates  and  when  cool  enough  to  handle,  pull. 

.- 

KISSES.—  Miss   Williams. 

Beat  the  whites  of  four  eggs  fifteen  minutes,  add  one  cup  of  sugar 
and  one-half  teaspoonful  vanilla,  and  beat  all  together  fifteen  min- 
utes more.  Bake  in  a  very  slow  oven  three-quarters  of  an  hour. 

UNCOOKED    CREAM    CANDY.— Miss  Carrie  Root. 

Take  two  pounds  of  confectioner's  finest  powdered  sugar,  put  the 
white  of  one  egg  in  a  glass,  beat  enough  to  make  it  light,  bnt  not  to 
an  entire  froth.  In  another  glass  measure  the  same  amount  of  water 
and  mix  with  the  egg.  Place  the  sugar  on  a  slab  or  moulding-board ; 
leave  a  little  dry  to  mould  with ,  make  a  hole  in  the  center  and  pour 
in  and  mix  with  the  sugar  until  it  is  the  consistence  .of  soft  dough, 
and  can  be  kneaded  like  dough,  adding,  if  necessary,  water  enough 
to  do  so.  Flavor  with  vanilla,  then  mold  into  any  desired  form,  add 
nut  meats  or  a  coating  of  chocolate. 


Your  time,  sugar  and  patience  in  all  :iupting  to  make  Candy,  when  you  can  buy 
the  purest  and  best  in  the  market  of 


MANUFACTURER     OF 


Home-Made,    Plain    and    Fine    Candies, 

824   MARKET  STREET, 

Phelan's  Building,  SAN     FRANCISCO. 


Candies  forwarded  by  mail  or  express  C.  O.  D.  to  any  part  of  the  country. 


PRESERVED  FRUITS. 

Jams  of  all  berry  fruits  are  made  by  scalding  and  mashing  th< 
fruit  as  for  jelly,  then  adding  a  pound  of  sugar  to  a  pound  of  fruit 
weighing  the  latter  after  it  is  prepared,  and  boiling  until  the  whol< 
becomes  thick  and  smooth.  Boil  the  fruit  in  its  own  juice,  if  plen 
tiful,  for  half  an  hour  before  adding  the  sugar.  A  half  hour  mor< 
boiling  will  be  enough.  Too  long  boiling  makes  the  fruit  hard  am 
dark. 

For  preserves  allow  pound  for  pound  as  for  jam.  To  make  i 
clear  syrup,  use  a  gill  of  water  to  a  pound  of  sugar.  Skim  wher 
just  on  the  boil,  as  the  boiling  point  is  when  the  scum  comes  to  th< 
surface,  yet  once  having  boiled,  the  scum  is  broken  up,  and  th< 
syrup  is  never  so  clear. 

CANNED    FRUITS.— Mrs.    Wright. 

Select  the  best  fruit;  Pare  and  cut  in  halves;  then  examine  you 
cans,  see  that  the  tops  all  fit,  and  that  none  leak ;  or  if  you  use  glas 
jars,  see  that  the  rubbers  fit,  and  that  the  tops  are  ready.  Fill  witl 
hot  water,  and  let  them  stand  until  needed.  Weigh  fruit  and  sugar 
allowing  one-third  of  a  pound  of  sugar  to  one  pound  of  fruit.  Plum: 
and  apricots  need  more  sugar.  Put  a  little  water  in  your  kettle,  thei 
put  in  the  sugar,  stirring  constantly  until  it  is  dissolved.  As  soon  ai 
it  boils  up  put  in  the  fruit,  as  soon  as  this  boils  up  fill  your  jars 
picking  out  the  softest  first  wtih  a  fork.  When  two-thirds  full  o 
fruit,  pour  in  the  juice  through  a  strainer.  Have  ready  some  roun< 
pieces  of  cloth  the  size  of  a  jar,  wet  in  alcohol,  and  put  on  top  o 
the  fruit.  This  will  collect  the  mould  if  any  should  form.  Thei 
seal  as  quickly  as  possible.  If  you  use  cans,  look  them  over  whei 
you  are  through,  to  be  sure  there  are  no  bubbles  in  the  wax.  If  yoi 
use  glass  jars,  screw  them  down  again  and  again  while  cooling 
When  filling  your  glass  jars  always  place  them  on  a  wet  cloth,  t< 
prevent  their  cracking.  Have  your  fruit  boiling  hot  all  the  time,  am 
fill  very  full  to  exclude  the  air. 

FRUIT  JELLIES.— Mrs.    Wright. 
Put  your  fruit  into  earthen  dishes,  and  set  them  in  kettles  of  warn 


fir  Mpnii  man's  j  Fragrant  Kalliodont,  Beautifies,  Preserves  the  Teeth, 
ill,  MtJIllllldli  b  \  charms  all  who  use  it. 


PRESERVED    FRUITS.  71 

water,  cover  closely  ;  heat  the  fruit  until  it  is  broken  -^  then  squeeze 
through  a  bag,  or  if  you  want  it  especially  clear,  tie  it  in  a  bag, 
and  hang  it  up  where  it  can  drip  over  night  Measure  your  juice, 
and  weigh  your  sugar,  allowing  three-fourths  of  a  pound  of  sugar 
to  one  pint  of  juice.  Put  the  sugar  in  tin  dishes,  and  place  in 
vhe  oven  to  heat,  stirring  occasionally.  Put  the  juice  in  a  kettle 
over  the'fire,  and  let  it  boil  from  five  to  ten  minutes,  then  stir  in 
the  sugar,  which  should  be  so  hot  that  it  will  hiss  as  you  stir  it  into 
the  boiling  juice;  allow  this  to  just  boil  up  thoroughly,  no  more, 
as  the  longer  it  boils  the  darker  it  becomes ;  take  off  the  fire,  and  fill 
the  jelly  glasses,  which  have  been  previously  dipped  in  hot  water.  If 
the  glasses  are  placed  on  a  wet  cloth  while  being  filled  they  will  not 
crack.  When  the  jelly  is  firm,  lay  a  piece  of  tissue  paper,  dipped  in 
alcohol  or  brandy,  on  top  of  the  jelly.  Paste  paper  over  the  glass, 
and  put  away  in  a  dry,  dark  place. 

CURRANT  JELLIES. 

To  five  pounds  of  currants  add  one  pound  raspberries  It  improves 
the  flavor. 

Strawberries,  apricots  or  peaches  can  be  made  to  jelly  by  taking 
one-third  the  quantity  of  apple  juice,  adding  to  the  other  syrup  and 
then  proceeding  as  in  other  jellies. 

CURRANT   JELLY.—  Mrs.    Wheeler. 

Ten  pounds  currants,  eight  pounds  sugar ;  stem  the  currants  and 
cook  with  sugar  twenty  minutes;  dip  out  two  quarts  juice  and  put 
through  a  jelly  bag  and  fill  your  glasses.  Can  the  rest. 

RASPBERRY  OR  BLACKBERRY  JAM.—  Mrs.    Wheeler. 

To  twelve  pounds  of  berries,  take  four  pounds  of  tart  apples 
peeled  and  quartered  (the  red  Astrican  and  June),  cook  the  fruit  all 
together  with  just  sufficient  water  in  the  beginning  to  keep  the 
apples  from  scorching ;  boil  hard  for  two  hours  ;  then  twelve  pounds 
of  white  sugar  and  boil  hard  twenty  minutes.  This  is  an  English 
recipe  and  is  very  good.  v* 

APPLE  JELLY.—  Mrs.  A.   T.  Earl. 

Take  red  Astrican  apples,  and  without  paring,  cut  them  up  cores 
and  all.  Fill  your  porcelain  kettle  up  to  an  inch  or  so  of  the  brim 

Tin  ttnt  Pn  JTo  San  Francisco  for  What  you  can  get  at  MISS  NAISMITH'S, 
NO  Ml  III)  \  1161  Broadway. 


72  PRESERVED    FRUITS. 

with  the  fruit  and  pour  in  water  until  you  cover  it.  Then  let  the 
fruit  get  well  cooked  before  straining  through  a  jelly  bag.  Return 
the  juice  to  the  kettle  to  be  boiled  till  it  looks  clear  and  transparent 
Then  measure  it,  allowing  for  every  bowl  one  bowl  of  crushed  sugar, 
warmed  in  the  oven,  and  boil  briskly  fifteen  minutes.  The  jelly  is 
then  fit  for  the  glasses. 

If  you  wish  to  color  and  flavor  the  jelly,  when  the  juice  is'returned 
to  the  kettle  and  before  it  is  sweetened,  put  in  for  every  two  quarts 
of  juice  one  pound  of  raspberries  contained  in  a  thin  bag.* 

*  In  preparing  the  jelly  use  no  tin  or  iron  utensils. 

LEMON  JELLY.—  Mrs.  J.  T,  Agard. 

Four  lemons,  two  ounces  gelatine,  one  pound  sugar,  one  quart 
boiling  water ;  soak  the  gelatine  in  cold  water  till  soft ;  add  the  juice 
and  pulp  of  the  lemons,  and  sugar;  pour  on  the  hoiling  water,  and 
stir  until  all  is  dissolved.  Strain  into  molds  and  set  it  by  over  night 

till  jellied. 

i 

FIG  MARMALADE.—,*/™.  Lacy. 

Three  pounds  of  figs,  two  oranges,  two  lemons,  two  pounds  sugar. 
Use  pulp  of  the  oranges,  pulp  and  rind  of  the  lemons  ;  chop  figs 
and  all  together ;  cook  twenty  minutes. 

PRESERVED    FIGS.—  Miss  Perkins. 

One-half  pound  sugar  to  one  pound  fruit.  Scrape  green  ginger, 
one  small  root  being  enough  for  seven  or  eight  pounds  of  fruit,  cut 
fine  and  boil  with  syrup  ;  after  it  has  flavored  the  syrup  skim  it  out. 


SPICED  BLACKBERRIES.—  Mrs.    Wright. 

To  seven  pounds  fruit,  use  three  pounds  sugar  and  one  pint  vine- 
gar. If  the  vinegar  is  very  sharp  use  part  water.  Make  as  many 
little  bags  of  thin  cloth  as  you  will  have  jars  of  fruit,  allowing  nearly 
two  and  one-half  pounds  to  a  quart  jar.  Put  into  each  bag  one  tea- 
spoon each  of  cloves,  allspice,  cinnamon,  and  mace ;  tie  the  bags  up 
loosely.  Make  a  svrup  with  the  sugar  and  vinegar,  and  put  in  the 
bags  of  spices.  ^Hfei  boiling  put  in  the  fruit  and  boil  one  hour. 
Seal  as  you  would  fanned  fruit 


Decorative  Art  Rooms.       Fancy  Work  of  all  Hinds, 


Mice  F    Q    RiiPll*$  -uecorawve  An  itocms.       i'ancy  wcrz  01 
Mlbh  Jj,  0,  DUUllj^  1118  Washington  Street,  Oakland. 


PRESERVED   FRUITS.  73 

SPICED    PEACHES. 

To  nine  pounds  of  peaches  add  four  and  a  half  pound  of  sugar, 
a  pint  of  good  vinegar,  with  whole  cloves  and  cinnamon.  Pare  and 
halve  the  peaches  and  put  in  stone  jar.  Boil  the  vinegar,  spices  and 
sugar  together  a  few  moments  and  pour  over  peaches.  Cover  and 
let  stand  over  night.  In  morning  put  all  together  in  kettle  and  boil 
ten  minutes. 

If  you  wish  for  good  success  in  making  jellies,  jams,  and  in  can- 
ning fruits,  always  select  fruit  ripe  and  fresh,  which  can  be  obtained  at 

PORTER  BROTHERS', 

460  and  462  Eleventh  St.,  bet.  Broadway  and  Washington. 


DEALERS  IN 

Choice  Family  Groceries, 

464   ELEVENTH   STREET, 

Between  Broadway  and  Washington,  OAKLAND,  CAL. 

y-i 


insr  STOCK:  = 


Horace  Davis'  Roller 

Rice  Flour, 

Tapioca, 

Mills  Flour, 

White  Corn  Meal, 

Sago, 

Graham  Flour, 

Yellow  Corn  Meal, 

Eastern  Oat  Meal, 

Graham  Meal, 

Farina, 

Oat  Groats, 

Glutina, 

Cracked  Wheat, 

Large  Hominy, 

Granula, 

American  Cereals, 

Small  Hominy, 

Rye  Flour, 

Crushed  Indian, 

Pearl  Hominy. 

Rye  Meal, 

Corn  Starch, 

Whether  Yon  Trael  or  not.  Insure  against  Accidents  in  The  Tayelers, 


PICKLES  AND  CATSUPS. 

PICKLED  PEACHES.—  Mrs.  Wright. 

Pare  the  peaches,  put  one  whole  clove  into  each  peach ;  pack 
them  into  a  stone  jar ;  make  a  syrup  of  three  pounds  sugar,  one  pinl 
good  cider  vinegar  to  every  eight  pounds  of  fruit,  one  tablespoon 
whole  allspice,  and  two  tablespoons  of  acacia  buds.  Boil  the  syrup  and 
spices  about  ten  minutes,  and  pour  over  the  fruit ;  put  a  plate  on 
top  of  the  fruit  to  hold  it  down.  Let  this  stand  twenty-four  hours 
then  pour  off  J:he  syrup  into  the  preserving  kettle ;  when  it  boils  put 
in  the  fruit  and  boil  it  until  it  begins  to  be  soft,  then  put  the  fruit  ir 
your  glass  jars,  and  fill  up  with  the  syrup ;  put  a  small  round  cloth 
on  top,  as  in  canned  fruit,  and  seal  quickly. 

RIPE   CUCUMBER    PICKLE.— Mrs.  McLean. 

Pare,  core,  and  cut  lengthwise,  boil  in  vinegar  and  sugar ;  about 
one  pound  of  sugar  to  one  quart  of  vinegar;  boil  until  clear  and 
transparent.  Skim  and  put  in  a  jar  while  hot ;  add  a  few  sticks  oi 
cinnamon.  They  should  stand  in  salt  and  water  over  night  after 
cutting,  before  cooking. 

FIG  PICKLES.—  Mrs.  Lacy. 

Seven  pounds  of  figs,  three  pounds  of  sugar,  one-half  pint  vinegar, 
two  lemons  sliced,  cinnamon  and  cloves.  Boil  all  together  two 
hours,  slowly. 

GREEN  TOMATO  SWEET  PICKLE.—  Mrs.  Niswander. 

One  fruit  basket  of  green  tomatoes,  slice  medium  thickness, 
sprinkle  with  one  teacup  of  salt,  and  drain  for  twenty-four  hours  on 
sieve  or  colander ;  boil  in  two  quarts  of  water  to  one  of  vinegar,  for 
twenty-five  minutes ;  drain  again,  and  mix  evenly  with  six  very  large 
sliced  onions,  two  pounds  brown  sugar,  one-half  pound  white  mus- 
tard seed,  two  even  tablespoons  each-  of  allspice,  cloves,  ginger, 
mustard,  cinnamon,  one-half  tablespoon  cayenne  pepper,  and  three 
quarts  vinegar.  Boil  for  twenty  minutes.  (The  spice  is  not  put  in 
bags). 

Cnre  for  Consfimition,  at  Fish  &  Go's,  Eighth  and  Market, 


PICKLES    AND   CATSUPS.  7.v, 

CUCUMBER    PICKLES.— Mrs.  Brewer. 

To  each  hundred  cucumbers  take  a  pint  of  saU,  and  pour  on  boil- 
ing wa'er  enough  to  cover  them  ;  cover  tightly  to.  prevent  the  steam 
escaping,  and  let  them  stand  twenty-four  hours.  They  are  then  to 
be  taken  out  and  wiped  perfectly  dry,  taking  care  not  to  break  the 
skin ;  place  them  in  a  jar  in  which  they  are  to  be  kept,  putting  in 
occasionally  a  long,  green  paper;  boil  cider  vinegar  sufficient  to 
cover  them,  adding  cloves,  allspice,  and  a  little  sugar:  pour  over  the 
pickles,  and  cover  tightly.  In  ten  days  to  two  weeks  delicious 
pickles  will  be  produced. 

MIXED   PICKLES.—  Mrs.  Niswander. 

One  fruit  basket  of  green  tomatoes,  one  small  head  cabbage,  eight 
large  onions,  two  large  heads  celery,  three  large  green  peppers,  one- 
half  pound  white  mustard  seed.  Chop  tomatoes  very  fine,  sprinkle 
over  with  one  teacup  salt,  and  hang  up  to  drain  for  twenty-four 
hours;  add  other  ingredients,  chopped  equally  fine,  and  salted  to 
taste ;  cover  well  with  vinegar,  and  boil  until  partly  cooked. 

PICKLES.  —Mrs.  Green. 

Slice  green  tomatoes,  cucumbers  and  onions  (of  latter  one-third 
quantity);  soak  cucumbers  over  night  in  salt  and  water;  cook  toma- 
toes in  salt  and  water.  Place  horseradish  in  bottom  of  jar,  then 
cucumbers,  then  tomatoes,  and  then  onions,  in  layers  with  white 
mustard  seed  between.  Pour  all  over  hot  vinegar  and  sugar. 

PICKLES.—  Mrs.  S.  H.  Covert. 

To  one  hundred  small  cucumbers,  one  quart  of  small  onions  sliced 
very  thin,  one-half  teacnp  of  salt  sprinkled  in  layers,  put  in  a  colan- 
der under  a  heavy  weight ;  after  remaining  six  hours,  drain,  then  add 
one  gill  sweet  oil,  one-half  ounce  of  celery  seed,  one  dessertspoon 
black  ground  pepper,  one  teaspoon  black  mustard  seed;  mix  well 
and  cover  with  cold  cider  vinegar.  Put  away  in  earthen  jars. 

CHOW  CHOW.— Mrs.  D.  W.  C  Gaskell. 

One  peck  green  tomatoes,  nine  large  white  onions  sliced  and 
sprinkled  with  a  little  salt ;  cover  up  in  an  earthen  dish ;  let  it  stand 
all  night,  drain  and  rinse;  then  cover  with  vinegar,  add  one  teacwp- 

<3   Bnoll  5  Decorative  Art  Rooms.       Fanc7  Work  of  all  Kinds. 
0,  DUOllj  \  ma  Washington  Strett,  Oakland. 


76  PICKLES   AND    CATSUPS. 

fill  whole  mustard  seed,  allspice,  cinnamon,  ground  mustard,  black 
pepper,  red  pepper  to  taste;  one  pint  brown  sugar  ;  cook  all  slowly 
four'or  five  hours. 

PICCALILLI.—  Mrs.  E.  B.    Thompson. 

To  one  peck  green  tomatoes  sliced,  add  a  pint  of  salt :  cover  with 
water  and  let  them  stand  twelve  hours ;  squeeze  them  out  and  let 
them  remain  in  fresh  water  a  few  hours.  Take  ten  or  twelve  green 
peppers  and  seven  large  onions,  put  them  with  the  tomatoes  and 
chop  all  fine ;  put  them  in  a  porcelain  kettle  with  weak  vinegar,  and 
let  them  boil  or  scald  a  while  ;  draw  off  the  vinegar  and  take  some 
good  old  cider  vinegar,  a  pint  of  white  mustard  seed,  and  some 
grated  horseradish,  add  two  tablespoons  brown  sugar,  mace,  cinna- 
mon, cloves,  to  your  taste,  and  a  small  piece  of  alum  ;  pour  on  the 
tomatoes  and  cover  close. 

PICCALILLI.—  Mrs.   Wheeler. 

One  gallon  finely-chopped  cabbage,  one-half  gallon  green  tomatoes, 
one  quart  green  onions,  one  pint  green  peppers  with  seeds  taken  out: 
sprinkle  salt  over  and  let  them  remain  over  night.  In  the  morning 
squeeze  out  the  water,  add  four  tablespoons  ground  mustard,  two  ol 
cinnamon,  two  of  ginger,  two  of  celery  seed,  one  of  cloves,  two 
pounds  brown  sugar,  one-half  gallon  cider  vinegar,  and  simmer 
twenty  minutes.  Put  away  in  stone  jars. 

GRAPE   CATSUP.— Mrs.  Carpenter. 

Take  five  pounds  of  grapes,  boil  and  run  through  a  colander ;  add 
two  and  one-half  pounds  of  sugar,  one  pint  vinegar,  one  tablespoon 
each  of  cinnamon,  cloves,  allspice,  pepper,  and  one-half  tablespoonful 
salt ;  boil  until  the  catsup  is  a  little  thick. 

PLUM    CATSUP.—  Mrs.   W.    Wheeler. 

Seven  pounds  of  plums,  four  pounds  of  sugar,  one  quart  of  vine- 
gar, one  tablespoon  each  of  cinnamon,  allspice,  mustard,  ginger,  one- 
half  tablespoon  cloves,  salt ;  cook  plums  a  little,  then  put  through  a 
colander;  add  other  ingredients,  and  boil  slowly  three  hours. 

CHILE  SAUCE.— Mrs.  Everett. 
Twelve  large  ripe   tomatoes,  pared  ;    two  large  onions,  four  long 

Qwicc  PnnfpntinTiPPV  \ Ladies'  and  Gentlemen's  Ice  Cream  and  Coffee  Saloon, 
0/VlJto  bODlBbLlUIlGiy,  \  $16  Twelfth  Street.  Wm,  J,F.Laage,Prop, 


PICKLES   AND    CATSUPS.  77 

green  peppers,  four  tablespoons  sugar,  two  cups  vinegar,  one  table- 
spoon salt.  Chop  the  onions  and  peppers  fine,  and  place  all  together 
in  a  preserving  kettle  ;  simmer  about  three  hours.  Before  adding 
the  tomatoes  dip  out  one  cupful  of  the  juice.  Seal  in  gem  jars. 

CHILE   SAUCE.— Mrs.  Howell. 

Forty-eight  ripe  tomatoes,  eight  green  bell  peppers,  eight  large 
onions,  eight  teacups  of  vinegar,  four  teacups  brown  sugar,  eight  tea- 
spoons each  of  ginger,  cinnamon,  allspice,  cloves,  eight  tablespoons 
of  salt,  one-half  bottle  Worcestershire  sauce.  Peel  the  tomatoes, 
chop  the  onions  and  peppers  and  boiUtogether  four  hours  ;  then  add 
the  other  ingredients,  and  simmer  long  enough  to  get  thoroughly 
mixed.  Seal  air  tight. 


REINHART'S  BAZAAR 


CROCKERY, 

GLASSWARE, 
VASES, 

PLATED  WARE, 
BRIC  A  BRAC, 
NOTIONS, 

LEATHER  WARE, 
TOYS, 

ETC.,  ETC.,  ETC. 

REINHART  &  CO. 

1105  BROADWAY,  OAKLAND. 

Lessons  in  all  kinds  of  Embroidery  at  liss  Naismith's,  1161  Broadway, 


Patent  Kitchen  Cabinet! 

OR  "A  PANTRY  IN  A  NUT   SHELL." 


The  above  Cut  represent*  our  Kit<sl«'ti  Cabinet  and  T<tbl<<  comhim-il. 

The  top  is  the  size  of  an  ordinary  kitchen  table;  No.  6  is  a  kneading 
board  for  bread  and  pastry;  No.  5  is  a  drawer  the  leneth  of  the  table, 
divided  into  compartments  for  knives,  forks,  spoons,  etc.;  No.  4  is  a 
drawer  with  two  apartments,  which  will  hold  10  Ibs.  in  each  division; 
No.  3  is  a  carving  board  for  meats,  etc.,  which  can  be  laid  flat  on  the 
top  of  the  table,  the  same  as  the  bread  board;  No.  2  is  a  drawer 
which  will  hold  a  25-lb.  sack  of  meal  or  rice;  No.  7  is  a  large,  deep 
drawer,  which  swings  on  hinges  and  will  hold  a  5o-lb.  sack  of  flour, 
and  No.  i  is  a  small  drawer,  which  is  used  for  a  scouring  board,  and 
has  a  compartment  for  the  scouring  brick. 

Heretofore  having  been  unable  to  fill  all  the  orders  constantly 
received  from  all  parts  of  the  State,  I  have  increased  my  facilities  for 
the  manufacture  of  this  Kitchen  Cabinet,  so  that  I  may  be  prepared 
to  supply  my  customers  and  the  trade  in  general.  The  price  is  within 
the  reach  of  all,  $10. 

ALL    ORDERS    PROMPTLY   ATTENDED   TO 

CHR.  SCHREIBER,  1064  and  1070  Broadway,  Oakland. 


A  Chapter  for  Dyspeptics. 

"We  never  regret  having  eaten  too  little."— THOMAS  JEFFERSON. 

(These  recipes  have  been  prepared  with  the  utmost  care  ;  many  of 
them  have  been  contributed  by  those  who  have  practically  tested 
them,  and  others  have  been  selected  from  reliable  sources). 


UNLEAVENED    BREAD. 

.Take  Graham,  rye,  or  oatmeal,  add  a  very  little  salt,  and  water 
enough  to  make  a  batter  as  for  griddle  cakes ;  beat  and  work  it,  the 
more  the  better  ;  have  your  oven  hissing  hot ;  make  a  thin  loaf  about 
a  quarter  of  an  inch  thick. 

GRAHAM  BREAD. 

Three  quarts  Graham  flour,  dissolve  a  little  compressed  yeast,  add 
to  it  three  pints  milk  and  warm  water,  one  teaspoon  salt,  half  cup 
molasses,  one  teacup  fine  flour;  stir  together  until  thoroughly  mixed j 
then  let  it  rise  until  quite  light  and  put  into  two  good-sized  pans  ; 
when  light,  bake  thoroughly. 

GRAHAM    GEMS. 

Take  a  quart  or  more  of  Graham  flour,  stir  in  water ;  make  a  bat- 
ter a  trifle  thicker  than  griddle  cakes,  a  pinch  of  salt,  then  stir  briskly 
for  a  few  minutes  ;  have  the  gem-pans  hot  on  the  Stove ;  put  your 
batter  into  the  oven  so  hot  that  it  will  raise  them  immediately.  The 
lightness  depends  upon  the  heat  of  the  oven. 

WHITE  GEMS. 

Stir  into  warm  milk,  or  cream  and  milk,  white  flour  until  it  is  of 
the  right  consistency  to  drop  from  the  spoon.  Just  as  it  is  ready  for 
the  oven  beat  in  briskly  the  whites  of  two  eggs,  whipped  to  a  stiff 
froth.  Bake  briskly.  Good,  wholesome  cake  is  made  by  adding 
sugar  and  chopped  raisins.  These  gems  are  light,  brown,  and  crispy, 
and  compared  with  the  old-time,  dyspeptic-provoking,  saleratus  bis- 
cuits, are  infinitely  superior  both  on  the  score  of  taste  and  health. 


F    A    KIWI!    ^  ^kolesale  and  Retail  Dealer  in  Wood  and  Coal,  41Q  and  412 


80  A   CHAPTER   FOR   DYSPEPTICS. 

t 

BEATEN    BISCUIT. 

One  quart  Graham  flour,  one  teaspoon  salt,  mix  -stiff  with  water, 
beat  with  a  rolling  pin  twenty  minutes,  and  bake  in  a  hot  oven. 

GRAHAM  CRACKERS. 

Two-thirds  quart  of  Graham  flour,  one-third  oat  meal,  one  half 
teaspoon  salt,  one  tablespoonful  brown  sugar  ;  mix  with  boiling  hot 
water,  and  knead  until  cool.  Roll  about  an  inch  thick,  prick  with  a 
fork  and  bake  in  a  hot  oven. 

RYE  OR  INDIAN  DROP  CAKES. 

Mix  together  two  parts  rye  meal  and  one  pait  Indian  with  cold 
water,  until  it  is  stiff  enough  to  be  easily  stirred  with  a  spoon;  stir 
until  it  becomes  creamy,  which  with  a  strong  hand  will' require  ten  or 
fifteen  minutes.  Drop  into  hot  gem  pans,  filling  them  full  and  bake 
in  a  moderately  heated  oven  thirty  or  forty  minutes.  These  are  ex- 
cellent cakes. 

OLD-FASHIONED  JOHNNY  CAKE. 

Put  Indian  meal  in  a  pan  and  stir  in  boiling  milk,  making  rather  a 
stiff  mixture  ;  put  this  into  baking  tins,  heaping  up  a  little  more  than 
level  full ;  bake  in  a  hot  oven,  or  it  may  be  baked  on  a  hot  griddle 
on  the  top  .of  the  stove  for  half  an  hour,  taking  care  it  does  not  cook 
too  fast.  Turn  once. 

GRAHAM  MUSH. 

The  standard,  every  day  pudding.  Stir  slowly  into  fast  boiling 
water,  sprinkled  from  the  hand,  sufficient  Graham  flour  to  make  a 
thin  pudding  ;  let  it  boil  ten  minutes  and  it  is  done. 

CRACKED  WHEAT. 

Take  clean,  fresh-cracked  wheat,  one  quart  wheat  to  five  quarts  of 
water ;  boil  in  a  double  boiler  moderately  four  or  five  hours. 

Hasty  pudding,  oat  meal  pudding,  rye  pudding,  and  farina  pud- 
ding, are  all  made  the  same  as  Graham  except  that  oat  meal  should 
be  cooked  half  an  hour. 

HOMINY. 

Soak  over  night,  and  boil  in  a  double  boiler  six  hours. 

Th6    TlTOlflH  '    Is  the  °ldest  Accident.  Com*any  .in  America ,  the  largest 


A    CHAPTER    FOR    DYSPEPTICS.  81 

BOILED    RICE. 

Examine,  and  wash  rice  previous  to  cooking.  Take  one  cup  of 
rice  to  six  cups  of  milk  ;  set  in  a  covered  tin  pail  in  a  kettle  of  boil- 
ing water,  and  cook  from  two  to  three  hours  ;  stir  occasionally. 

SCOTCH  PUDDING. 

One  teacup  rich  milk,  two  well-beaten  eggs,  and  Graham  flour  to 
make  a  batter  so  stiff  that  it  may  spread  with  a  spoon  ;  three  pints 
nice  cooking  apples,  quartered  and  cut  in  two  transversely,  and  laid  in 
the  pudding  dish,  sprinkle  in  enough  sugar  to  sweeten  agreeably,  and 
flour  enough  to  thicken  the  juice  ;  then  spread  the  batter  over  the 
top  ;  bake  moderately  until  the  apple  is  done  ;  cover  the  top  with  a 
paper  if  there  is  any  danger  of  scorching. 

OAT  MEAL  BLANC  MANGE. 

A  delicious  blanc  mange  may  be  made  by  stirring  two  heaping 
tablespoonfuls  fine  oat  meal  into  a  little  cold  water  and  then  stirring 
in  a  quart  of  boiling  milk ;  boil  a  few  minutes,  flavor,  turn  into  a 
mold  ;  when  cold,  eat  with  jelly  and  cream. 

INDIAN    PUDDING 

One  cup  corn  meal,  one-half  cup  flour,  mix  with  cold  milk;  stir  in 
one  quart  boiling  milk,  remove  from  the  fire  and  add  one  cup  syrup, 
one- half  cup  sugar,  one  teaspoonful  cinnamon,  one  teaspoonful  salt, 
six  to  twelve  apples,  according  to  the  size  (pared  and  quartered),  add 
one  pint  cold  milk ;  bake  in  a  moderate  oven  two  hours. 

GRANULA   PUDDING. 

Granula  is  one  of  the  most  palatable,  healthful,  and  nutritious  arti- 
cles of  diet  in  the  world.  One  coffee  cup  granula,  two  eggs,  three 
tablespoons  sugar,  three  pints  of  milk  ;  boil  the  milk  and  add  it  hot 
to  the  granula;  soak  until  cool,  then  add  sugar  and  the  yolks  of 
eggs  ;  beat  and  stir  in  whites  of  eggs  just  before  baking ;  bake  in 
a  slow  oven  one  hour. 

SIMPLE  FRUIT  SHORT-CAKE. 

Roll  out  a  dough  made  of  two-thirds  Graham  flour,  and  one-third 
Indian  meal  mixed  with  thin  cream,  either  sweet  or  sour,  for  shorten- 

Get  your  Bating  Powder  of  Kelsey  &  Flint, 


82  JL   CHAPTER   FOR   DYSPEPTICS. 

ing.  Bake  on  plates  or  pans,  making  the  cakes  less  than  an  inch 
thick.  Cut  open  and  place  between  the  two,  mashed  strawberries, 
blackberries,  raspberries,  or  even  apple  sauce  sweetened  to  taste. 

PIE  CRUST. 

The  easiest  pie  crust  to  make>  and  an  excellent  one,  is  composed 
of  flour  or  meal  wet  up  with  cream  and  a  pinch  of  salt. 

No.  2.  Stir  into  Graham  flour  boiling  water  to  make  a  stiff  dough. 
Do  not  knead,  it  makes  it  tough.  The  under  crust  should  be  rather 
thick  and  the  upper  thin,  and  the  quicker  it  is  baked  the  better.  The 
fruit  should  be  stewed  or  steamed  before  baking. 

No.  3.  Equal  quantities  corn  starch  and  Graham  flour  wet  with 
new  milk  makes  a  nice  tender  crust. 

CORN    SOUP. 

Grate  or  cut  off  corn  of  six  ears ;  put  corn  and  cob  in  little  more 
than  one  quart  of  water  ;  boil  twenty  minutes,  remove  the  cobs,  add 
little  more  than  one  pint  of  milk  ;  boil  five  minutes,  then  add  piece 
of  butter  size  of  an  egg ;  stir  in  thoroughly  two  well-beaten  eggs  just 
before  taking  up. 

RICE  SOUP. 

Boil  a  soup  bone  of  bits  of  meats  left  from  a  roast,  for  several 
hours.  Cool,  and  skim  off  all  the  grease  ;  strain  through  a  sieve  and 
add  one  cup  of  rice  to  two  quarts  of  liquid ;  cook  until  the  rice  is 
soft.  If  the  soup  is  thin,  beat  up  an  egg  in  one-half  cup  of  cream 
and  add  just  before  serving. 

MUTTON    TOAST. 

Cut  in  pieces  one  pound  of  mutton,  the  bony  part  is  the  best,  and 
put  on  the  stove  early,  in  one  quart  of  cold  water.  Cook  slowly  ; 
when  the  meat  is  tender,  strain  the  broth  throngh  a  sieve  and  set 
away  to  cool.  After  removing  the  grease  that  has  risen  to  the  top, 
let  the  broth  come  to  boiling,  and  add  flour  thickening  with  a  little 
cream  or  butter.  Meanwhile  toast  slices  of  white  or  brown  bread, 
and  dip  in  hot  water  to  soften  ;  pour  the  stew  over  the  bread,  adding 
the  pieces  of  mutton,  and  you  have  a  simple,  wholesome,  palatable, 
dish. 

A  FEW  FAVORITE  DIETETIC  APHORISMS. 

An  hour  of  exercise  to  every  pound  of   food.     We  are  not  nour- 

Try  Fist  &  Go's  Block  Better,  Eiglitli  anil  Market. 


A    CHAPTER    FOR   DYSPEPTICS.  83 

ishod  by  what  we  eat,  but  by  what  we  digest.  Every  hour  you  steal 
from  digestion  will  be  reclaimed  by  indigestion.  He  who  controls 
his  appetite  in  regard  to  the  quality  of  his  food,  may  safely  indulge 
it  in  regard  to  the  quantity.  The  oftener  you  eat  the  oftener  you 
will  repent  it.  Dyspepsia  is  a  poor  pedestrian;  walk  at  the  rate  of 
four  miles  an  hour,  and  you  will  soon  leave  her  behind. 


oo 


TRADF:    MARK 

KOUMISS  is  a  white,  creamy  fluid,  prepared  from 
pure,  fresh  cow's  milk,  and  possessing  all  its  nutritive 
qualities,  but  in  a  form  more  easily  assimilable.  By 
its  peculiar  mode  of  preparation  much  of  the  prelim- 
inary work  of  digestion  is  performed. 

EDWIN  M.  HALE,  M.  D.,  Professor  of  Materia 
Medica  and  Therapeutics,  Chicago  Medical  College, 
says: 

"As  a  medical  man,  I  believe  KOUMISS  is  almost  a  nutritive 
panacea  for  that  class  of  diseases  characterized  by  failure  of  nutrition 
from  mal-assimilation.  It  will  remain  upon  the  delicate  stomach 
when  nothing  else  will,  and  will  supply  the  body  with  nutriment  when 
all  other  foods  fail.  I  know  no  medicine  so  efficient  for  sleeplessness, 
when  arising  from  nervous  irritation,  debility,  or  deficient  supply  of 
blood  in  the  brain,  A  goblet  full  taken  at  bed-time,  and  possibly 
another  in  the  night,  causes  calm  and  refreshing  sleep,  leaving  no 
malaise,  or  headache,  or  loss  of  appetite  in  the  morning.  In  fact,  in 
sickness  or  in  health,  I  know  of  no  beverage  so  well  adapted  to  our 
comfort  as  KOUMISS.  I  have  known  many  little  children  given  up  to 
wasting  diseases  rapidly  recover  on  the  use  ot  one  bottle  per  day." 


533  Knox  Place,  Oakland. 

REDINGTON  &  CO.,  Wholesale  Agents,   529   and 
531  Market  Street,  San  Francisco. 

H,  BOWMAN,  Agent,  Corner  Ninth  and  Broadway,  Oakland. 


Arabian  Coffee  Mills! 

No.    12    FOURTH    STREET, 


We  have  the  most  improved  machinery  for  roasting  and  grinding  ; 
employ  none  but  experienced  hands,  and  using  the  best  green  Coffees 
that  come  to  this  market,  are  prepared  to  furnish  Hotels,  Restaurants, 
and  parties  using  large  quantities  of  Coffee,  a  superior  article  at  mini- 
mum price. 

This  is  the  only  place  in  the  city  where  families  can  obtain  their 
Coffee  direct  from  first  hands,  and  consequently  they  can  get  from  us 
better  Coffee  for  less  money  than  at  any  other  house. 

We  have  all  the  various  kinds  of  green  Coffee,  and  our  roasted  and 
prepared  Coffees  range  in  price 

From  \l\  Cents  to  45  Cents  per  Ib. 

We  call  special  attention  to  our 

ARABIAN     ROAST, 

It  is  a  blending  of  selected  Old  Government  Java  and  genuine  Mocha 
Coffee.  It  is  carefully  roasted  and  glazed  with  pure  white  sugar,  thus 
retaining  its  essential  oil,  great  strength  and  rich  aroma,  which  are  so 
absolutely  necessarily  in  a  perfect  Coffee.  We  make  a  speciality  of 
this  Coffee  and  know  it  to  be  the  best  in  California.  Any  one  who 
desires  a  fine  Coffee  should  not  fail  to  give  it  a  trial. 

We  sell  it  3  Ibs.  for  One  Dollar. 

Our  SPICES  are  strictly  pure  and  are  packed  in  full  weight  cans. 


Our  Teas  are  carefully  selected  for  their  superior  drinking  qualities 
and  are  all  new  crop,  comprising  all  varieties  and  varying  in  price  (in 
bulk)  from  15  Cents  to  $1.50  per  Ib.  Also,  packed  in  5  and  10  Ib.  boxes 
and  30  to  60  Ib.  chests.  Families  in  the  country  will  find  it  greatly 
to  their  advantage  to  obtain  their  Coffee,  Tea  and  Spices  direct  from 
us,  as  aside  from  getting  fresh  goods  they  will  effect  a  saving  of  about 
20  per  cent.  Samples  sent  free  by  mail. 

HILLS  BROS' 

No,  12  Fonrtt  Street  and  Stalls  24  and  25  Bay  City  Market, 

SAN    FRANCISCO,    CAL. 


DRINKS. 

TEA. — Mrs.  Knox. 

The  bane  of  tea  in  many  households  is  unboiled  water,  which  can 
never  extract  the  flavor  it  should.  Be  sure,  then,  that  the  water 
boils;  put  in  your  pot  a  teaspoonful  of  tea  for  each  person,  with  one 
thrown  in  for  a  possible  guest.  Warm  both  tea  and  pot,  then  cover 
well  with  boiling  water.  Let  this  stand  ten  minutes  (no  longer)  where 
it  will  keep  very  hot;  this  is  steeping—  the  process  always  required 
before  the  larger  quantity  of  water  is  added.  It  may  just  come  to  a 
boil,  but  boiling  or  too  long  steeping  will  give  the  Japan  tea  an 
"  herby  "  flavor.  Fill  with  boiling  water  and  send  to  the  table  hot. 
the  Oolong  teas  may  steep  one  hour  and  a  half  without  injury. 

COFFEE.—  Mrs.  Knox. 

In  making  coffee  great  care  must  be  exercised  in  selecting  the 
brand.  I  have  found  Hill's  Bros.  "Arabian  Roast"  to  give  the  best 
satisfaction.  It  is  what  it  pretends  to  be — a  blending  of  "  Old  Gov- 
ernment Java  and  "  Genuine  Mocha." 

Stir  a  beaten  egg  into  two  teacups  of  ground  coffee,  cover  with  a  pint 
of  cold  water  and  set  upon  the  stove  until  it  boils.  Then  pour  a 
quart  of  boiling  water  into  it  and  let  it  stand  where  it  will  keep  at 
the  boiling  point  five  minutes.  Pour  a  half  cupful  from  the  spout  to 
remove  the  grounds  and  it  is  ready  to  serve.  Long  boiling  makes 
coffee  strong  but  not  agreeable.  If  you  cannot  have  cream  to  send 
to  the  table  use  rich  boiled  milk,  which  gives  coffee  a  pleasant  flavor. 
Keep  your  coffee  pot  clean  and  dry.  A  musty  pot  will  spoil  the 
flavor  of  the  best  made  coffee.  When  eggs  are  dear  a  well-cleansed 
bit  ot  dried  fish  skin  can  be  used  instead  of  an  egg. 

CHOCOLATE.—  Mrs.  Knox. 

An  ounce  of  chocolate  for  one  person ;  scrape  and  boil  it  from 
five  to  ten  minutes,  with  about  four  tablespoons  of  water;  when  it  is 
very  smooth,  add  a  pint  of  new  milk,  boil,  stir  it  well  and  serve ;  if 
you  wish  to  make  it  of  water,  use  nearly  a  pint  of  water,  instead  of 
milk,  and  send  rich  cream  to  the  table  with  it. 

MnmitQin  Tno  Pn    J Office  an<a  CePot« 515  Fourth  St.,  Oakland.  Ice  delivered  to 
fflUUlUdlll  IbD  UU,  \  di  parts  Of  Oakland  and  Brooklyn-    S. D.  Smith,  Manager. 


86  DRINKS. 

COCOA. 

Boil  two  large  spoonfuls  of  ground  cocoa  in  a  quart  of  water  half 
an  hour ;  pour  in  three  gills  of  milk,  and  boil  it  up  again  ;  skim  off 
the  oil  if  too  rich. 

REFRESHING  DRINK  FOR  THE  SICK.—  Mrs.  McLean. 

Raspberry  vinegar  or  shrub.  Cover  berries  with  vinegar  and  soak 
over  night.  Drain  off  or  squeeze  out  the  juice,  to  every  pint  of 
which  add  one  pound  of  sugar.  Let  it  simmer  about  fifteen  minutes; 
when  cool,  bottle,  and  when  used  as  a  drink  put  as  much  of  it  to  a 
glass  of  water  as  is  palatable  to  the  invalid. 

RASPBERRY  ACID — Mrs.  Knox. 

Put  twelve  pounds  of  raspberries  in  an  earthen  jar ;  cover  with 
two  quarts  of  water  with  five  ounces  tartaric  acid  dissolved  in  water ; 
jet  it  remain  forty-eight  hours,  then  strain  it  and  to  each  pint  of  juice 
add  one  and  one-half  pounds  sugar ;  stir  occasionally  until  dissolved ; 
leave  for  a  few  days  then  bottle  and  cork  lightly  at  first.  If  ferment- 
ation takes  place  leave  the  cork  out  a  few  days,  then  seal.  The  whole 
is  made  cold. 

CURRANT    ICE  WATER.—  Mrs.    Wheeler. 

Press  the  juice  from  ripe  currauts,  strain,  add  a  pound  of  sugar  to 
every  pint  of  juice.  The  sugar  may  .be  dissolved  either  by  stirring  it 
in  the  juice  in  a  saucepan  over  the  fire,  or  by  putting  it  in  bottles, 
setting  them  over  the  fire  in  a  saucepan  of  cold  water,  allowing  them 
to  become  gradually  heated  to  a  boiling  point.  When  cold  they 
should  be  taken  out,  corked,  sealed,  and  put  in  a  cool,  dry  place. 
Mix  with  ice-water  for  a  beverage.  The  juice  of  other  acid  fruits 
may  be  preserved  in  a  like  manner. 

GINGER   POP.— Miss  Carrie  Perkins. 

Five  and  one-half  gallons  water,  one-quarter  of  a  pound  of  ginger- 
ro'ot  bruised,  one-half  ounce  tartaric  acid,  two  and  a  half  pounds 
white  sugar,  one  gill  yeast,  one  teaspoonful  lemon  oil,  the  whites  of 
three  eggs,  well  beaten. 

and   Rpanhr    j  Preserved  and  greatly  enhanced  by  caring  for  the 

ami  ueaiity  \  Teeth  with  Kamodont. 


DRINKS.  87 

Boil  the  root  thirty  minutes  in  one  gallon  water,  strain  off  and  put 
the  oil  in  while  the  water  is  hot,  then  add  the  other  materials.  Make 
at  night,  and  in  the  morning  skim  and  bottle,  keeping  back  the 
sediment. 

EFFERVESCING  FRUIT  DRINKS.— Mrs.   Wheeler. 

Put  strawberries,  blackberries  or  raspberries  into  good  vinegar, 
then  strain  off,  adding  fresh  fruit  until  the  flavor  is  agreeable.  Bottle 
it  and  when  about  to  use  it,  dissolve  a  small  teaspoonful  soda  in  a 
little  water ;  when  melted,  nearly  fill  the  tumbler  with  water,  then  add 
the  fruit  vinegar  and  drink  immediately. 

BEEF  EXTRACT. 

Soak  finely  chopped  lean  beef  in  an  equal  weight  of  cold  water  for 
an  hour,  then  gradually  raise  to  a  boiling  point.  Simmer  for  fifteen 
minutes  and  strain. 

BEEF   TEA. 

QUICKLY   MADE. 

Chop  lean  beef  fine,  and  place  it  in  a  baking-pan,  covering  it  with 
another  pan,  place  it  in  a  hot  oven,  and  in  fifteen  minutes  the  juice 
will  be  ready  to  strain  off. 


Corner  26th  Street  and  Telegraph  Avenue. 


FLOR/L  AND 


Corner  14th  and  Washington  Street*, 

Near  the  Post  Office, 


Has  for  sale  the  largest  collection  of  Hardy  Flowering  and  Ornamental  Plants 
on  the  coast.  Suitable  for  Pailor  Windows,  for  the  Flower  Garden,  for  the 
Lawn,  for  Vases,  for  Rockeries,  for  Hanging  Baskets,  for  Ribboning,  for  Hedges, 
for  Arbors,  for  Shade  Trees,  for  Shelter  and  for  Timber. 

Choice  Flower  Seed,  Garden  Seeds,  Lawn  Grass,  End  Clover  Seed,  etc. 

Also,  a  splendid  collection  of  Bulbs. 

CUT  FLOWERS  and  FLORAL  DECORATIONS  a  specialty. 

Good  Gardeners  recommended. 

JAMES  HUTCHISON, 

Corner  Fourteenth  and  Washington  Streets,  OAKLAND* 


MISCELLANEOUS. 

JAPANESE^  CLEANING    CREAM. 

Take  three  ounces  of  white  castile  soap ;  shave  it  fine ;  put  in  it 
a  quart  of  water  and  boil  until  dissolved,  then  add  three  quarts  of 
water.  When  cool,  add  three  ounces  of  ammonia,  three  of  ether, 
three  of  alcohol,  two  of  glycerine.  Put  all  together  and  it  is  ready 
for  use.  Excellent  for  cleaning  clothes,  spots  from  carpets,  etc.,  etc. 

To  wash  flannels,  make  a  suds  of  borax-soap  and  rinse  in  warm 
suds. 

To  renovate  carpets  or  upholstered  furniture,  first  beat  out  the 
dust,  have  ready  a  strong  solution  of  Spanish  bark,  prepared  by 
covering  two  pounds  of  bark  with  two  gallons  of  cold  water  ;  let  it 
steep  all  day  slowly  ;  when  ready  to  use  add  more  water,  (use  cold). 
Then  scrub  your  carpets  with  this  as  you  would  a  floor,  using  a  small 
scrubbing  brush  ;  rub  afterward  with  a  dry  linen  cloth  ;  proceed  in  the 
same  way  with  furniture.  This  restores  colors,  removes  grease  and 
makes  old  things  look  new. 

Calicos  and  Chambreys  will  not  fade  if  before  the  first  washing 
they  are  soaked  for  an  hour  in  a  bucket  of  cold  water  containing  one 
tablespoonful  of  sugar  of  lead. 

CELERY-SALT. 

Save  the  root  of  the  celery  plant ;  dry  and  grate  it,  mixing  it  with 
one-third  as  much  salt.  Keep  in  a  bottle  well  corked.  It  is  delicious 
for  soups,  oysters,  gravies,  and  hashes. 

To  prevent  onion  and  cabbage  odors — When  cooking  these  veget- 
ables or  fish,  set  a  tincup  of  vinegar  on  the  stove  and  let  it  boil. 

Salt  will  curdle  new  milk.  Hence  in  preparing  dishes  from  the 
latter,  add  salt  after  it  is  taken  from  the  fire. 

Lemons  will  keep  better  and  fresher  in  water  than  any  other  way. 
After  six  weeks  the  peel  will  be  fresh  as  the  day  they  were  put  in. 

When  your  kerosene  lamps  give  a  bad  light,  and  smoke,  or  smell, 
boil  the  burners  half  an  hour  with  a  tablespoonful  of  soda  in  the 
water. 

i  Ladies'  and  Gentlemen's  Ice  Cream  and  Coffee  Saloon, 
\       416  Twdfth  streeti    Wm§  Jf  r. Laage,Prop, 


MISCELLANEOUS.  89 

Ladies  may  avoid  the  injurious  results  occasioned  by  running  sewing 
machines  if,  while  sewing  they  sit  upon  a  chair  somewhat  higher  than 
is  generally  used  at  the  machine. 

Sufferers  from  asthma  will  find  great  relief  and  oftentimes  a  perma- 
nent cure  in  the  prescription  which  J.  H.  Widber  advertises  in  this 
book.  We  have  used  it  and  know  its  merits. 

If  you  are  troubled  with  ants,  ask  your  druggist  for  a  strong  solu- 
tion of  corrosive  sublimate  ;  wipe  \  our  shelves  with  it  and  they  will 
disappear.  This  is  unfailing. 

Glass  bottles  can  be  cut  off  below  the  neck  and  used  for  jelly 
glasses.  Tie  a  cord  around  the  bottle,  wet  with  turpentine  or  coal  oil 
and  set  fire  to  it.  Try  it. 

To  stop  a  creaking  door,  rub  the  hinges  with  hard  soap. 

Coal  oil  will  soften  boots  and  shoes  that  have  been  hardened  by 
water. 

To  keep  ice-water.  Make  a  cover  of  two  thicknesses  of  brown 
paper,  with  cotton  batting  quilted  between,  large  enough  to  drop  over 
and  completely  envelop  the  pitcher.  This  prevents  the  hot  air  from 
coming  in  contact  with  the  pitcher.  The  ice  will  last  a  long  time. 

BRAN    CAKE    FOR    DIABETES.—  Mrs.   Mary  Harmon. 

Take  one  quart  of  wheat  bran ;  boil  it  in  two  successive  waters  for 
fifteen  minutes,  each,  time  straining  it  through  a  sieve;  then  wash  it 
well  with  cold  water  on  the  sieve  until  the  water  runs  off  perfectly 
clear ;  squeeze  the  bran  in  a  cloth  as  dry  as  you  can,  then  spread  it 
thinly  on  a  dish  and  place  it  in  a  slow  oven  ;  if  put  in  at  night,  let  it 
remain  until  morning,  when,  if  perfectly  dry  and  crisp,  it  will  be  fit 
for  grinding.  The  bran  thus  prepared  must  be  ground  in  a  fine  mill 
and  sifted  through  a  wire  sieve  of  such  fineness  as  to  require  a  brush 
to  pass  it  through.  That  which  remains  in  the  sieve  must  be  ground 
again,  until  it  becomes  quite  soft  and  fine.  Take  of  this  bran  three 
ounces,  some  use  four,  and  other  ingredients  as  follows  :  Three  new 
laid  eggs,  two  ounces  of  butter,  and  one-half  pint  of  milk  ;  mix  the 
eggs  with  a  little  of  the  milk,  warm  the  butter  with  the  other  portion, 
then  stir  the  whole  together,  adding  a  little  nutmeg,  or  ginger,  or  any 
other  kind  of  spice  ;  bake  in  small  tin  pans,  which  must  be  well  but- 
tered, in  a  quick  oven  for  about  half  an  hour.  The  cakes  when 


Insures  against  accidents  from  one  day 
tc  one  year. 


90  MISCELLANEOUS. 

baked  shonld  be  a  little  thicker  than  a  captain's  biscuit.     To  be  eaten 
with  butter  or  a  curd  of  any  of  the  soft  cheeses. 


CAMPHOR    ICE. 

One-half  ounre  gum  camphor  with  alcohol  enough  to  dissolve  it, 
one-half  ounce  white  wax,  one:half  ounce  vassaline  jelly.  Put  all 
together  in  a  tin  cup  ;  heat  enough  to  melt  thoroughly. 

NOTE. — The  following  is  a  table  of  measures  and  weights  which 
will  be  found  useful  in  connection  with  the  recipes: 

One  quart  of  flour one  pound 

Two  coffee  cups  of  butter 

One  generous  pint  of  liquid 

Two  cupfuls  of  granulated  sugar   

Two  heaping  cupfuls  of  powdered  sugar 

One  pint  finely-chopped  meat,  packed  solidly 

The  cup  used  is  the  common  kitchen  cup,  holding  half  a  pint. 

RECIPE  FOR  HOUSEKEEPING. 


Take  one  part  self-control,  one  part  discipline,  five  parts  patience, 
and  sweeten  all  with  charity.  Keep  constantly  on  hand,  and  the 
domestic  wheels  will  run  smoothly. 

Lovejoy's  Patent  Kitchen  Cabinet  is  a  marvel  of  mechanical  skill 
and  utility.  No  housekeeper  shonld  be  without  one.  Chr.  Schreiber, 
io64  and  1066  Broadway,  Oakland,  is  the  agent  for  this  Coast. 


TO    OUR    READERS. 

WE  would  call  the  attention  of  our  patrons  to  the 
advertisements  that  appear  on  these  pages.  We  have 
solicited  from  firms  tried  and  trusted  in  their  several 
lines,  and  they  have  been  given  us  generously.  Let 
us  show  our  appreciation  by  giving  them,  in  return, 
our  patronage. 


S.    FRANCIS, 


1006  BROADWAY,  ! 


OAKLAND. 


l^p3  Fine  Selection  of  Foreign  and  Domestic  Qoths,  Beavers  and 
Cassimeres,  made  in  the  latest  styles. 


MOUNT   &   BTJTSATJ, 


Fruit  and  Produce, 

STALLS  1,  3  AND  5  CITY  MARKET, 

415,  417  and  419  Twelfth  Street,  Oakland. 

The  National  Gold  Medal. 


Horace  Davis'  Flour  at  Fish  &  Go's,  Eighth  and  Market, 


WM.    B.    HARDY, 


and 


961   BROADWAY,  OAKLAND 


&  81 


From    Broadway   and    Twelfth   Streets 


1003    BROADWAY,    near    Tenth    Street, 

FORMERLY  KNOWN  AS  RED  HOUSE. 


A.      H  O  E  N  I  SC  H, 


867  WASHINGTON  STREET,  OAKLAND. 


If  Furniture  and   Bedding  made  to  order  and  repaired.       Work  Guaranteed. 
Charges  moderate. 


.    T. 

(SUCCESSOR  TO  GEO.   S.   HENRY,) 
DEALER  IN 

tiT 


CHARCOAL    AND    COKE, 
Southeast  Corner  I  Oth  and  Washington  Sts 

OAKLAND,  GAL. 


W.  W.  MONTAGUE  &  CO 

IMPORTERS  OF  AND  DEALERS  IN 


AND 


House  Furnishing  Goods. 

PLUMBING,  ROOFING  f  GAS  FITTING. 

PACKER'S  ICE  CREAM  FREEZERS -Freeze  in  15  Minutes. 


9 
Northeast  Corner  Thirteenth  Street,  OAKLAND 


Pure  Crlyoerine  Toilet  Soap 

MADE    BY 

IB.    T.    LIE.^^IE, 

AND  SOLD  ONLY  BY  HIM  AT 

No.   1313  West  Street,  Oakland,  Gal. 


R.  E.  BELL 


Junction   Telegraph   Avenue   and   Broadway, 

OAKLAND,  CAL. 


Pure,  Fresh,  Sweet  Drugs.  Full  Line  of  Druggists'  Sundries. 

X&  Prescriptions  carefully  compounded,  Day  and  Night. 


Kirnn   wont    *  Good  Stamping  for  Embroidery,  go  to  Miss  J.  S,  Naismith's 
ml    WdUI 


116i  Broadway. 


M.  DE  LA  MONTANYA, 

DEALER    IN 

465  ELEVENTH  STREET, 

t 
Between  Broadway  and  Washington,  OAKLAND,    CAL, 


All  kinds  of  Tin,  Copper,  Zinc  and  Sheet-Iron 
Work  Made  to  Order. 

Metal  Roofing  and  Plumbing  in  all  their 
Branches. 

SZT  Repairing  done  at  Short  Notice,  and  at  the  Lowest  Rates.  ~®\ 


FLOWED  &I]D  FEfflHE^  STORE, 

1024  MARKET  STREET,  SAN  FRANCISCO. 

W ill   undersell   any  House  in  the   City. 

The  Name  above  and  below  the  Window. 


JUST    RECEIVED 


Heavy  Ottoman  Silk,  $1.  100  Pieces  Silk  and-Wool  Plaids,  20c. 

New  Shades  Summer  Silk?,  76c,  IftO  Pieces  Double  Width  English  Cashmere,  25c. 

Elegant  Brocaded  Silk,  $l   25.  200  Pieces  Fine  Seersucker,  )2$c. 

Heavy  Gros  Gr«in  Dress  Silk,  $1  75.  100  Piece"  Good  Washing  G'neham,  8c. 

Extra  Quality  Dress  Silk,  $2  50.  50  Cases  Straw  Hats  *t  Half  Price. 

•28  inches  wide  Silk  Velret,  $2  50.  150  Pieces  Lace  Worked  Pique,  lOc 

48  inches  All- VVo«l  Drp«s  Goods,  new  shades, 50c.  Special   Bargains   in    Laces,  Corsets  and   Lisle 

Extra  Quality   44   inches,  .Colored  and  Blaek         Gloves. 
Cashmere,  75c. 

A  Full  Line  of  BOOTS  and  SHOES  at  Very  Low  Prices. 
A.  LIPPMANN  &  CO. 

903   and   905   Broadway,  two  doors   above   Eighth   Street,    Oakland. 


T]ii   MoiMiimon'o  .)  Fragrant  Kalliodont,  Beautifies,  Preserves  the  Teeth,  and 


Cbarmi  all  who  use  it. 


Tliis  well  known  and  popular  House, 

1059    WASHINGTON    STREET, 

Within  Jour  blocks  of  Broadway  Station,  is  now  under  the  management  of 


the  founder.       It  is   centrally   located  and  has  large  and  commodious  rooms,  en 
suite  or  single,  and  extensive  grounds  with  excellent  table.     Terms  Reasonable. 

ARTISTS'  MATERIALS 

AND 


Whittier,  Fuller  *  Co. 

412  and  414  Twelfth  Street,  Oakland,  Cal, 

BURTCHAELL  &  CROWLEY, 

Plumbers,  Gas  and  Steam  Fitters, 

1208   BROADWAY, 

Opposite  Post  Office,  OAKLAND,  GAL. 

Pump  repairing  and  general  jobbing.         Sanitary  Plumbing  a  specialty. 
KT  All  Work  Warranted.  •&. 


CORONER  OF  ALAMEDA  COUNTY, 

Has  removed  to  his  New  Building, 

No.   466    THIRTEENTH    STREET, 

Between  Broadway  and  Washington,  OAKLAND. 

&3T  Everything  requisite  for  Funerals. 

t&T  Orders  attended  to  day  or  night,  or  by  Telephone. 


Use  Kelsey  &  Flint's  Flavoring  Extracts, 


Ilii 


m 


LIFE 


Assets,        -        -        $51,600,000 

,    (by  New    York    standard)         $y,800,000 


with   Thirty-Seven   Years'  Experience,  this  stands 

in  the  front  rank,  m  everything  that   makes  up  a  desirable 
company,  in  which  to  insure  one's  life. 


JAMES  B.  B0BEBTS, 

GENERAL   AGENT, 

315     Ceill-forrLlsi     Street, 
SAN    FRANCISCO, 


Ladies'  and  Gentlemen's  Ice  Cream  and  Coffee  Saloon, 

il6  Twelfth  street>  WmiJt 


BENNISON,  LIEBMANN  &  CO 


IMPORTERS  AND  DEALERS  IN 


BEY  GOODS,  FANCY  GOODS, 

Trimmings,  Embroideries,  Hosiery,  Gloves,  Etc.,  Etc. 
I  157  and  I  159  Broadway, 

Between  Thirteenth  and  Fourteenth  Streets,  OAKLAND,  CAL. 


Pioneer  Stove  Store, 

1465   SAN    PABLO    AVENUE, 

Opposite  Nineteenth  Street,  OAKLAND,  CAL. 


(SUCCESSOR  TO  H.  C.  PRATT,) 
DEALER    IN 


AND    COAL, 

HAY,    GRAIX    AND    FEED, 

Cor.  Telegraph  Ave.  and  26th  St.  (Bay  Place)  Oakland,  Cal. 


TELEPHONE  FROM  PORTER  BttOS. 


Between  Fifth  and  Sixth  Streets,  OAK  I,  A  NIX 


FRED.  BECKER,  ----  Proprietor. 

}  Wholesale  and  Retail  Dealer  in  Wocd  and  Coal,  410  and  412 
/  jjlntjl  streetj 


G-O    TO 

J.  H.  WIDBER'S 

and  ask  for 

Pres.  178,749, 

IT  IS  PREPARED  IN  LIQUID  FORM,  AND  IS  AN 

UNFAILING  CURE  FOR  ASTHMA. 

TO  PROMOTE  AN  APPETITE  FOR  THE  GOOD  THINGS 
contained  in  this  book, 

TAKE    A    RIDE    TO 

Fie€mwi  Uptinne 

«"LJ 

In  one  of  those  fine  open  cars  that  leave  Seventh  and  Washington 
streets,  in  pleasant  weather,  upon  the  arrival  of  trains  from  San  Fran- 
cisco, and  leave  the  Post  Office  four  minutes  later. 

tf"^fc          ID.*      "1E3F        TP?         TF^P 


A.      KLINE, 


IMPORTER  OF 


FANCY  GOODS,  LADIES'  UNDERWEAR, 

Gloves,  Hosiery,  BiMons,  Fringes, 

Gimp,  Ribbons,  Zephyrs,  Worsteds, 

CANVASSES.  BEADS,  TRIMMINGS,  ETC. 

1111  BROADWAY, 
Between  Twelfth  and  Thirteenth  Streets,          OAKLAND. 


V  Rnwpll    )  Notary  Public  and  Conveyancer,  458  ^7inth  Street,  residence 
,  &,  ilUyy  Dll.  j  410  Thirteenth  St.,  First  House  East  cf  Broadway,  Oakland, 


E.  W.  LUECKE.  F.  M.  REED. 


Co. 


IMPORTERS    OF 


n6r    BROADWAY,    OAKLAND. 


GJ-O    TO 


Corner  Tenth  and  Washington  Streets,  Oakland, 


Prescriptions  carefully  compounded.      Everything  warranted  of  FIRST  QUALITY.      Try 
the  LONDON  POMADE  and  HAIR  TONIC.    The  BEST  Preparation  for  the  Hair. 

J* 

IMPORTER  AND  DEALER  IN 

WOOD    AND    COAL, 

ETO-,     ETO. 

, 

Office,  413  Eleventh  Street,  Oakland. 

It's  Hope  that  keeps  us  up, 

It's  Hope  that  keeps  our  memories  green, 

It's  Hope  that  makes  our  lives  sublime, 

It's  LANZ   BROS,  SOAP  that  keeps  us  clean. 

ASK  YOUR  GROCER  FOR  IT. 

Factory  and  Salesroom,, 
911-913  Third  Street,  near  Market,  Oakland. 

The  wife  and  daughter  of  a  prominent  citizen  assures  us  they  feel 
that  they  cannot  do  without  Kalliodont. 


MARK 

ROYALSEMI.  PORCELAIN' 

JOHNMADDOCK&SONS 

ENGLAND 


SEMI-PORCELAIN 
DINNER 


-A.1STID 


TEA  WARE, 


JJEW    " 'CHMM    <PATTE<RJ1  r 


This  ware  is  a  perfect  fac  simile  of  French  China,  equal  in  color 
and  finish,  and  more  durable.  Buyers  will  notice  that  each  article 
bears  the  above  Trade  Mark,  as  there  are  many  imitations  in  the 
market. 

FOR  SALE  IN  SETS  OR  SINGLE  PIECES. 


SOLE  AGENTS, 


1  6  Post  Street,       San  Francisco. 


Should  advise  her  husband  to  carry  an  accident 
policy  in  The  Travelers, 


Wakefield  Rattan  Chairs, 


For  comfort  and 
durability  unexcelled 
by  any  other  style. 

We  have  now  in 
stock  the  very  finest 
assortment  ever  of- 
fered on  this  coast. 

The  accompanying 
cut  represents  our 
large  Franklin  Rock- 
er No.  475  at  $12.00. 

We  call  particular 
attention  to  our 


New,  chaste  and  ele- 
gant designs ;  in 
beautiful  combina- 
tions of  colors.  We 
offer  a  better  Rug  for  less  money  than  any  other  house  in  San  Fran- 
cisco. 

WAKEFtELO  RATTAN  CO. 

644  Market  Street, 

SAJf  FRANCISCO 


FRUIT!  VEGETABLE  VENDER 

Garden,  2025  East  i4th  Street, 

EAST  OAKLAND,    CAL. 


.  Pnre  Cream  Tartar  at  Kelsey  &  Flint's. 


GOOD  PLACE  FOR  LADIES  TO  GO  FOR 


A 


California  Market,  Stalls  57,  58  and  59, 


Be   Sure   to   go  to   the   Right   Number, 


RICE  &  WHITE,  Proprietors. 

Whelualo  and  fiiiall  Deafen  in  Flat-Clan  Meat*. 

Smoked   Beef,  Pork,  Bacon  and  Toneues  always  on  hand.     Sausages  a  specialty. 

Stalls  2, 4  and  6  City  Market,  Oakland. 


Entrance  on  Twelfth  Street. 


Coal  Oil  Stoves 


FOB     FAMILY     COOKING.       ALSO,    MANY    OTHER 
HOUSEHOLD   UTENSILS,   SUCH   AS— 


Apple  Parers, 
Broilers, 

Button-Hole  Scissors, 
Bread  Toasters, 
Clothes  Wringer*, 
Can  Openers, 
Clotht-s  Horses. 
Corn  Poppers, 
Coffee  Roasters, 
Corscrews, 
Cherry  Stoners, 
Egg  Beaters, 
Fire  Shovels, 
Flour  Sifters, 
Fluting  Machines, 


Wiester  &  Co, 


Mouse  Traps, 

Meat  Roasters, 

Nut  Crackers, 

Nutmeg  Graters, 

Oil  Stoves, 

Plaiters, 

Plate  Lifters, 

Peach  Parers, 

Pocket  Stoves, 

Potato  Fryers, 

Polish  for  Silverware, 

Potato  Mashers, 

Rat  Traps, 

Stoyepipe  Shelves, 

Skates,  Roller,  &c. 
MANUFACTURERS  AND  DEALERS  IN  USEFUL  INVEST- 
T1ONS,  17  New  Montgomery  *t.,  San  Francisco. 


Fry  Pans, 

Fly  Traps, 

Fruit  Canning  Ladles, 

Gas  Stoves, 

Gasoline  Stoves, 

Graters, 

Irons,  Mrs.  Potts, 

Jelly  Pressers, 

Knife  Sharpeners, 

Laundry  List", 

Lamp  Chim.  Cleaners, 

Lanterns, 

Lemon  Squeezers, 

Lawn  Fountains, 

Lap  Boards,  Folding, 


Spoons,  Wood  and  Bast- 
ing. 

Steam  Cooker, 
Tea  Pot  Stands, 
Tea  Strainers, 
Tracing  Wheels, 
Tidy  Pins, 
Towel  Racks, 
Telephones, 
Vegetable  Boilers, 
Wick  Trimmers, 
Window  Cleaners, 
Water  Filters, 
Washing  Machines. 


FUBIISS'  B1STA¥EAIT. 

YOU  CAN  GET 

-<&.    IPIrst-Class    ik/dlea,! 

Any  time  between  6  A.  M.  and  9  p.  M.  for 

25  CENTS 

AT      FURNISS'      RESTAURANT, 

Cor,  8th  and  Washington  Sts.,  Oakland. 

Coffee's  oil  Auction  House,  corner  Broadway  anil  Eig&tli  Street, 


LADIES' 
LUNCH 

ROOM, 


213   SUTTER   STREET, 

SAN   FRANCISCO 


J          Wholesale  and  Retail.          { 

& 

IMPORTERS    OF 

Lv£  -A-  IfcT         SZ  -A.  X  S3  , 

And  Manufacturers  of  SWITCHES,  CURLS,  CHIGNONS,  &c. 

822  MARKET  STREET, 

PHEI.AN'S  BUILDING,  SAN  FRANCISCO. 

Theatricals  and  Masquerade)  COMBINGSJMADE  UP  IN  ANY  STYLE.  (Ladies'  and  Chfldren'a 
Wigs  to  let.  )  COUN-TRY  ORDERS  promptly  attended  to.  \        Hair  Cutting. 


First  Class  Meat  Market, 

371  TWELFTH  STREET,  CENTRAL  AVENUE, 
Oakland,   Cal. 


SLAVEN'S 

California  Fruit  Salt. 


HAVEN'S 

ilifor 

mm 


03 
S 

crT 


M 


FOR  SALE  BY  ALL  DRUGGISTS. 


JOHN7  A.  McKINNON. 


DUDLEY  C.  BROWN. 


BROWN  &  McKINNON, 


1020    Broadway, 

Between  loth  and  nth  Streets,  OAKLAND,    CAL 


HUBBI 

Our  Specialty,  the  " MALTESE  CROSS"  Brand. 

Garden  Hose,  Rubber  Cloves, 

GOSSAMER  CIRCULARS,  HOT  WATER  BAGS,  'FLOWER  SPRINKLERS, 

Old  Wringer-Rollers  re-covered  and  made  good  as  new. 

THE  GUTTA  PERCHA  AND  RUBBER  MANUFACTURING  CO, 

JOHN   W.   TAYLOR,   Manager. 
Corner  First  and  Market  Streets,  San  Francisco. 


«&  «     mm 

DEALER  IN 

Foreign  ^  Domestie  Coals, 

WOOD,    COKE    AND    CHARCOAL, 

Corner  Market  and  Eighth  Streets. 

OAKLAND,    CAL. 


Baker  and  Confectioner, 

960  Washington  Street,  between  9th  and  10th, 

OAKLAND. 


Weddings  and  Parties  supplied  on  shortest  notice.     Boston  Brown   Bread  and 
Baked  Beans  delivered  hot  to  Customers  every  Sunday  Morning. 
Delicious  ICE  CREAM  made  to  order. 

CHAS.  W.  BONNEY.  FRANK  J.  BONNEY 

CHAS.  W.  BONNEY  &  CO, 

Dealers  in  all  kinds  of 

«fiir  ^O^ ^Or SGr  ^    ^B3> ^^ *Sb 3&i £» 

COKE    AND    CHARCOAL. 

Office  and  Yard-~462  Thirteenth  Street, 

Between  Broadway  and  Washington,  OAKLAND,  CAL. 

JA8.  M.  TORREY.  W.  W.  WHITMAN.  J.  T.  GARDINER 

1NKI,  HITIU  &  G1RDIB, 


'9 

461  and  463  Eleventh  St.,  near  Broadway, 

OAKLAND,  CAL. 


TAFT  *  PENNOYER, 


IMPORTERS  OF 


STAPIMANCY  DRY  GOODS 


OAKLAND,  GAL. 


/  Butterick    Patterns    and     Publications. 
Sole  Agents  For  <  Catalogues  Sent  on  Application. 
(  John   A.   Cutter  &   Co.'s   Silks. 


CHEMICAL  STEAM  DYEING  I  CLEANING  WORKS, 

CHAS.    REUTER,    Proprietor. 

Office  and  Works— 833,  835  and  837  Washington  Street, 

Between  Sixth  and  Seventh,  OAKLAND,   CAL. 

Ladies'  Shawls  and  Dresses  finished  like  new,  with  punctuality. 
Gentlemen's  Clothing  cleaned,  dyed  and  repaired. 

WILL  H.  BURRALL, 

NOTAHY    PUBLIC, 

CONVEYANCER, 


Office— No.  IIO6  Broadway, 

Fint  Door  North  of  Twelfth  Street,  OAKLAND,   CAL. 


B.  SCHONWASSER  &  CO 


IMPORTERS   AND   MANUFACTURERS   OF 


^  and  Infante' 


134  Post  Street,  Corner  Dupont, 

SAN    FRANCISCO, 

INFANTS  WARDROBES  A  SPRCIALTY, 

DECKED  PIAMB 

Have  shown  themselves  to  be  so  far  superior  to  all 
others  in  excellence  of  Workmanship,  Elas- 
ticity of  Touch ,  Beattty  of  Tone,  and  great 
Durability,  that  they  are  now  earnestly  sought  for  by  all  persons  desiring 

THE:  VEivsr 


CAUTION. — All   genuine   Decker  Pianos  have  the  following  name    (precisely 
here  shown)  on  the  Pianos  above  the  keys  : 


Prices  Low, 


Sf 


Sort. 


Easy  Terns. 


'Send  for  Illustrated  Catalogue. 

KOHLER  &  CHASE,  San  Francisco, 

>  Wholesale  and  Retail  Agents  for  Pacific  States. 


BRANCH  STORE,  Corner  Ninth  and  Washington  Sts,.  Oakland,  Cal, 


M.  S.  SMITH  *  CO. 


MANUFACTURERS  OF 


FRAMES^ 

DEALERS  IN  ARTISTS'  MATERIALS, 

Mouldings,  Engravings,  Chromos,  School  Books,  Stationery  and  Toys. 

I  154  Broadway,  Oakland,  Cal 


SMEDEH  &  DONALDSON, 

Wholesale  and  Retail  Dealers  in 

Betf,  Veal,  Ifatton,  Lamb,  Pwk,  Bams, 

BACON,   LARD   AND   SAUSAGE. 

Vegetables,  Poultry  and  Game  in  season.     Goods  promptly  delivered  free. 

964  Broadway,  between  9th  and  loth  Streets,  Oakland. 

JSGf  Liberal  Discount  allowed  to  Hotels,  Boarding  Hou«es  and  Vessels. 


C.  F.  EDWARDS.  r.  J.  EDWABD*. 

EDWARDS  BROS. 

(Formerly  of  Sutter  Street  Market,  San  Francisco,) 
WHOLESALE  AND  IUTAIL  DKALERS   IN 

Fresh,  Smoked  and  Bait  Fish, 

California  and  Eastern  Oysters.  Clais.  Gratis.  Snrimps.  k 

468  Eleventh  Street, 

Between  Broadway  and  Washington,  OAKLAND. 

Restaurants,  Families,  Hotels  and  Shipping  supplied  at  the  t>hortett  notice  and  on  the  mo.t 
teas,  nahle  terms.     Orders  delivered  fre-  of  chatge  to  any  part  of  the  City. 

M.  CALISHER, 

Bookseller  and  Stationer, 


Cor.  Thirteenth  Street,  OAKLAND.- 


Ladies'  Stationery  a  Specialty. 

T.  S.  CLARK.  L.  C.  CLARK. 

TRUMAN  S.  CLARK  &  CO. 

MANUFACTURERS     OF 

WOVEN  "*""" 


wmstw 

Of  every  Style  and 
Quality. 

OFFICE  AND  11    l|«    .    Mnn  +  ranmnrif    C  +  irint      Under  Grand   Hotel, 

MANUFACTORY,  /i  NSW  ivionTgoniery  Mreet,  SAN  FRANCISCO. 


VAN  STAN'S  STRATENA, 

BEST  CEMENT  IN  THE  WORLD 

MENDS    EVERYTHING! 


ZB~5T    ^.XjH,    IDIRTJG-G-ISTS- 

S  ABLER  &  CO.,  San  Francisco,  Sole  Agents, 


BROWN'S 


518  Thirteenth  Street,  Oakland,  Cal. 


JAS,  A.  BROWJV  $  CO., 


This  Stable  be- 
ing new,  centrally 
located,  and  sup- 
plied with  all  the 
latest  improve- 
ments, affords  con- 
venience to  the 
general  public. 


Proprietors. 
BDGGIES 

AM> 

CARRIAGES 

With  good,  gentle 
Horses  on   reason- 
able terms. 


Special  Attention  paid  to  Boarding  and  Transient  Horses. 


JAMES  LENTELL, 

MANUFACTURER  AND  DEALER  IN 


HOI^SE-CLOTHING, 


CAMRON  BLOCK, 

469    and  471   Fourteenth  Street, 

Between  Post  Office  and  City  Hall,  Oakland. 

A  fine  line  of  Single  and  Double  Harness  always  on  hand  and  for  sale  at  low 
prices.  No  necessity  to  go  to  San  Francisco  to  buy  Harness,  or  for  anything  thai 
is  kept  in  a  well-regulated  Harness  Shop. 

Goods  guaranteed  as  represented.  Repairing  neatly  arid  promptly  executed, 
PLEASE  CALL  AND  EXAMINE  MY  STOCK. 


L.  BURBANK, 

961  Washington  Street,  Oakland, 

Keeps  constantly  on  hand  a  large  assortment  of 

Ladies',  Misses'!  Children's  Shoes. 

ALSO,  MEN'S.  BOYS'  AND  YOUTHS'. 

Custom  Work  and  Repairing  a  specialty. 

THOMSON   BROTHERS,  -       Proprietors. 

THOMSON'S  BAKERY, 

Fresh  Milk,  French!  American  Bread, 

Boston  Brown  Bread  and  Fork  and  Beans  every  Sunday  Morning. 

No.  1218  BROADWAY, 

Opposite  Post  Office,  OAKLAND,  CAL 

S8T  All  kinds  of  Fancy  and  Ornamental  Cakes  for  Weddings  and  Parties. 


STEAM    CARPET    BEATING    ESTABLISHMENT 

519  Second  Street,  Oakland,  Cat. 


CARPETS  taken  up,  cleaned  and  delivered  the  same  day. 
CARPETS  cut,  sewed  and  laid  in  first  class  style. 
All  orders  by  mail  promptly  attended  to. 


JHE  LATEST  STYLES 


IN 


Arriving  DAILY  at  the 

New  York  Dry  and  Fancy  Goods  Houge, 

E.  ABRAHAMS, 
913  Broadway,  bet.  8th  and  9th,          Oakland. 

Sign  of  the  GOLDEN  HORSE  SHOE. 


ESTABLISHED    A.    D.    1821 


PACIFIC 

. 


ASSURANCE  COMPANY 

OF   LONDON. 

o 

Paid-up  Capital,  $5,000,000  00 

Total  Fire  Funds,  $7,652,313  16 

o 

WM.  J.  LANDERS,  General  Agent,  San  Francisco. 
B,  C.  HAWES,  City  Agent,  314  California  Street. 


Use  Yale  Locks  for  Safety 

u 

YALE  LOCKS. 


FULL  SIZE  OF  KEY. 

fBEST&CHEAPESI 

FRONT  DOOR  LOCKS,  CUPBOARD  LCCKS,  SMALL 
BRONZE  PADLOCKS,  ETC,  ETC. 

FOR  SALE  BY  THE 

HARDWARE   TRADE, 

-  AND  - 


HARDS  &  SNOW, 

406  and  408  Market  Street,  San  Francisco.  . 


THE 


OAKLAND  TRIBUNE 

Has  the  largest  circulation  and  is  the  most  influential  journal  pub- 
lished on  the  Pacific  Coast  outside  of  San  Francisco. 


THE 


WEEKLY  TRIBUNE 

Is  an  epitome  of  the  week's  news,  with  special  articles  interesting  to 
the  agriculturist,  and  is  a  great  favorite  with  those  residing  in  the 
country. 


The    TRIBUNE    PUBLISHING    COMPANY   has   a    complete 

Job  Office  and  Book  Bindery, 

and  can  execute  anything  in   those    branches    in  a  first-class  man- 
ner, at  reasonable  rates. 

'J.  P.  OTOOLE  &  CO. 

—IMPORTERS   OF — 

DRY    GOODS, 

953  WASHINGTON  STREET, 

OAKLAND. 


lUGGST  AND  APOTHECARY 


Near  Fourteenth  Street.  OAKLAND,  CAL. 


Ladies'  Dress  Hats, 

Misses'  School  and  Dress  Hats, 
Chip,  Leghorn, 

Milan,  Fancy  Straws, 

IN  ALL  SHAPES  AND  COLORS  CHEAPEST  AT 

Headquarters  for  Feathers.  9O7   Broadway,  Oakland. 


FHENOH  LAUNDRY, 

1169  Washington  Street, 

INear   1  4tli  s*t.i-eet,  Oakland, 


Fine  Washing  Laces  and  Curtains  done  up  like  new. 
Lace  Curtains  a  specialty. 


HALLS    SAFE    AND    LOCK    CO. 

211  and  213  California  Street,  San  Francisco. 

MANUFACTURERS   OF 

HALLS'  STANDARD  FIRE  AND  BURGLAR  PROOF  SAFES, 

Vaults,  Time  Locks,  Etc. 

Second  hand  SAFES  bought,  sold,  exchanged  and  repaired.       SAFES  sold  on 

easy  Installments. 

C.  B.  PARCELLS,  -  -  -  Manager. 


Too  Late  for  Classification. 

A  chapter  of  Cooking  Recipes  and  things  worth  knowing,  received 
too  late  for  classification. 

COFFEE.— Mrs.    James  B.    Roberts, 

Select  pood  coffee,  according  to  one's  taste  ;  "  Old  Government 
Java,"  if  it  can  he  procured.  Roast  to  a  chestnut  brown,  so  that  it 
will  grind  readily  ;  roast  evenly,  and  discard  all  grains  burned  black. 
When  almost  cold  (before  grinding)  stir  the  white  of  one  egg  into  a 
pound  of  coffee,  thoroughly. 

Keep  it  from  exposure  to  the  air,  thus  preserving  the  aroma  as  much 
as  possible.  Grind  the  coffee  moderately  fine  ;  put  a  teacupful  in  the 
pot,  which  must  be  hot ;  pour  on  a  quart  of  boiling  water,  and  let  it 
stand,  say  ten  minutes,  before  using.  Clarify  it  by  pouring  in  a  few 
tablespoonsful  of  cold  water.  It  can  be  adapted  to  one's  taste  by 
adding  sugar,  cream,  milk,  or  hot  water.  It  must  not  be  boiled  a 
moment ;  and  pots  in  whieh  coffee  has  been  boiled  must  not  be 
used  without  a  thorough  purification  by  scalding  water. 

Such  coffee,  a  life  insurance  policy  in  the  "  Connecticut  Mutual 
Life  Insurance  Company,"  and  a  conscience  "  void  of  offense  toward 
God  and  man,"  will  conduce  greatly  to  the  peace,  comfort  and  hap- 
piness of  any  family. 

HOW  TO  CARVE  AT  TABLE. 

First,  as  to  tools,  let  the  knife  be  of  the  keenest  and  the  fork  of 
the  sharpest,  and  keep  them  in  excellent  condition  at  all  times,  other- 
wise the  most  competent  carver  cannot  avoid  mangling  fish,  flesh  and 
fowl.  Before  setting  the  carver  to  work,  it  may  be  well  to  advise  as  to 
what  may  be  called  carver's  etiquette.  When  carving  do  not  stand  up, 
or  sit  with  arms  akimbo,  or  bow  the  back.  All  the  necessary  strength 
(-an  be  brought  to  bear  while  seated  by  inclining  the  body  sufficiently 
forward.  During  *\\  the  pauses  in  the  carving,  the  knife  and  fork 
shoulcl  be  placed  in  the  knife  rest,  and  never  thrust  under  what  is 
being  carved.  Nor  should  the  knife  and  fork  be  held  in  one  hand 
while  adding  the  gravy  with  the  spoon  in  the  other.  Do  not  tilt  the 

Mice  F    ^    RiiPll   *  Decorative  Art  Rooms.       Fancy  Work  of  all  Kinds. 
Mlhh  ti,  0,  QI6U,'!  ms  Washington  Street,  Oakland. 


1.16  MISCELLANEOUS. 

dish  while  serving  the  gravy,  or  the  tablecloth  may  be  soiled  or  the 
roast  capsized.  Should  there  be  no  gravy  well,  a  tiny  crust  of  bread 
may  be  placed  under  one  end  of  the  dish  to  cant  it  a  little.  Serve 
horseradish  with  the  fork.  Up  to  the  moment  of  using,  the  gravy 
spoon  should  be  in  a  vessel  of  hot  water  placed  at  the  right  hand  of 
the  dish.  Hot  plates  are  essential  to  the  perfect  condition  of  roast 
meat  ;  even  a  second  hot  plate  for  a  second  helping.  It  is  scarcely 
necessary  to  caution  the  carver  not  to  forget  to  ask  what  the  prefer- 
ence is  before  carving. 

When  carving  fish,  if  salmon,  avoid  breaking  the  flakes  by  dividing 
crosswise  ;  carry  the  knife  down  to  the  bone  lengthwise  of  the  fish, 
and  remove  a  slice  of  either  the  thick  or  thin  part,  as  preferred.  Mack- 
erel are  split  at  the  tail,  and  the  upper  half  raised  from  the  bone  at 
that  part  ;  the  bone  is  removed  and  the  lower  half  served  either 
entire  or  divided  into  sections.  This  applies  to  most  other  small  fish. 

In  carving  a  turkey  or  chicken,  roasted  or  boiled,  place  it  with  the 
neck  toward  you  ;  take  off  the  leg  at  the  first  joint  and  then  the 
thigh,  or  take  off  the  whole  leg  and  then  joint  it.  Remove  the  wing 
close  to  the  joint,  leaving  the  breast  intact.  Then  commence  from 
the  wing  joint,  cutting  straight  into  the  bone  and  somewhat  diagon- 
ally up  to  the  front  of  the  breast-bone.  Remove  the  side  bones  by 
placing  the  fork  firmly  into  the  breast-bone  and  cutting  with  the  knife 
from  the  tail  end. 

With  a  goose  or  duck,  after  the  joints  are  removed,  as  already 
described,  draw  the  knife  straight  across  the  breast-bone  the  entire 
length  of  the  meat  and  directly  to  the  bone,  serving  outwardly  and 
with  parts  of  the  meat  from  the  thigh. 

SPINACH    SOUP.      Mrs.    Wickering. 

Boil  one  (mart  spinach.  Chop  fine  and  pass  through  a  sieve  or 
colander.  Put  this  into  one  qnart  boiling  milk  thickened  with  one 
scant  tablespoonful  of  corn  starch  mixed  in  a  little  cold  milk.  Put 
into  the  soup  pot  two  ounces  butter,  season  with  salt,  pepper,  and  a 
dash  of  nutmeg.  Turn  out  into  a  hot  tureen. 

TOMATO  SOUP  WITHOUT  MEAT. -Mrs   Chas.  Ames. 

Put  a  lump  of  butter  about  the  sixe  of  a  walnut  into  the  pot,  slice 
some  three  or  four  onions  very  fine,  fry  until  brown,  stirring  fre- 
quently, not  to  burn  or  scorch  in  the  least,  then  turn  in  your  tomatoes 


PnnfpntimiPiw   \  Lakes'  and  Gentlemen's  Ice  Cream  and  Coffee  Saloon, 
UIDlBUMUiy,  \ 


us  Twelfth  Street.   Wm.J.F  Laage,Prop, 


MISCKLLAXEors.  11" 

and  thin  to  the  right  consistency  by  putting  in  hot  water  ;  just  before 
bringing  to  the  table  thicken  a  little  cream  with  flour  and  stir  in,  and 
let  come  to  a  boil,  then  season  with  red  pepper,  and  salt,  and  bring 
on  smoking  hot. 

MAYONNAISE  FOR  SALADS,  FISH,  ETC.— Mrs.  Marwedel. 

Into  the  yolks  of  two  raw  eggs  beat  slowly  about  a  teacupful  of 
sweet  oil,  using  a  wire  spoon.  If  it  thickens  too  rapidly  add  a  little 
of  the  white  to  thin  it,  before  using  all  of  the  oil.  Add  salt,  cayenne 
pepper  and  lime-juice  to  suit  the  taste.  The  whites  beaten  to  a  stiff 
froth  may  also  be  added  the  last  thing. 

MOCK   GINGER    PRESERVES. 

Cut  into  strips  the  thick  rind  of  a  watermelon,  trim  off  the  green 
and  cut  out  the  inside  until  the  rind  is  firm  ;  cover  with  water,  into 
which  throw  enough  soda  to  make  the  water  taste  of  it ;  let  stand 
from  twelve  to  twenty-four  hours  ;  take  out,  boil  in  clear  water  until 
a  straw  will  go  easily  through  ;  drain  ;  put  into  syrup  made  of  good 
brown  sugar,  very  strongly  flavored  with  pounded  ginger;  let  boil 
slowly  until  the  syrup  penetrates  the  rind.  This  is  almost  as  good 
as  ginger  preserve,  A  beautiful  preserve  may  be  made  by  cutting 
the  rind  into  fancy  shapes,  and  substituting  white  sugar  and  lemons 
cut  in  thin  rounds  for  the  ginger  and  brown  sugar.  Soda  makes  the 
rind  more  brittle  than  alum  or  lime. 


To  keep  jellies  from  moulding,  pulverize  loaf  sugar  and  cover  the 
surface  of  the  jelly  to  the  depth  of  quarter  of  an  inch  ;  this  will 
prevent  mould  even  though  the  jellies  are  kept  for  years. 

CURRANT    JELLY.—  Mrs.  Knox. 

Pick  over  (but  not  stem)  the  currants  and  put  over  the  fire.  Let 
them  boil  until  the  fruit  is  broken  to  pieces  :  strain  through  a  bag. 
To  each  pint  or  bowl  of  juice  allow  same  quantity  of  sugar.  Set 
the  juice  on  alone  to  boil,  and  while  it  is  warming  put  the  sugar  into 
shallow  pie  dishes  or  pans  that  will  fit  in  your  ovens.  Boil  the  juice 
hard  for  just  three  minutes  after  it  begins  to  boil,  skimming  off  the 
scum  as  it  rises.  By  this  time  the  sugar  should  be  as  hot  as  you  can 
bear  your  hand  in  it.  Throw  the  sugar  into  the  boiling  juice,  stir- 
ring rapidly  all  the  while  ;  skim  and  boil  just  two  minutes,  and 

lodTT  i  Should  advise  her  husband  to  carry  an  accident 
m\\  policy  in  The  Travelers, 


118  MlSCELLANEors. 

remove  at  once   from   the  fire.     Roll   your  glasses   or  cups   in   hot 
water  and  fill  with  the  scalding  liquid. 

SPICED  CURRANTS.—  Mrs.  Noah  Kelsey. 

To  six  pounds  of  fresh  ripe  currants  take  four  pounds  brown  sugar, 
one  pint  vinegar,  one  tablespoonful  cinnamon,  one  tablespoonful  of 
cloves,  one  tablespoonful  allspice  (spices  ground).  Let  them  all 
boil  together  three  hours,  or  until  they  look  well  done. 

COFFEE  JELLY.- -Mrs.  L   W.  Knox. 

One  pint  coffee,  three  sheets  gelatine,  one  and  one-half  tablespoon- 
fuls  sugar. 

LEMON    JELLY.- -Mrs.  L   W.  Knox. 

One  pint  water,  two  cups  sugar,  five  sheets  gelatine  lemon  to  taste. 
The  above    jellies   are  very   nice   for   dessert,  together  or  singly, 
served  with  cream. 

'ICE    CREAM,   GOOD.—  Mrs.    Wheeler. 

One  quart  of  milk  ;  when  boiling,  add  five  beaten  eggs,  one  cup 
of  sugar  ;  cook  •  ten  minutes.  Flavor  with  Merten,  Moftitt  &  Co's 
extract  of  vanilla  or  lemon,  and  freeze  rapidly.  The  success  of  this 
depends  in  a  great  degree  upon  constant  and  rapid  turning  of  the 
freezer. 

SELF-FREEZING  ICE  CREAM.—  Mrs.    W.   T.  Ktlsey. 

One  quart  rich  milk,  eight  eggs,  whites  and  yolks  beaten  sepa- 
rately and  very  light,  four  cups  sugar  (powdered)  three  pints  rich,  sweet 
cream,  five  teaspoonfuls  vanilla  or  other  seasoning,  boiled  in  the  custard 
and  left  in  until  cold.  Heat  the  milk  almost  to  boiling,  beat  the  yolks 
light,  add  the  sugar  and  stir  up  well.  Pour  the  hot  milk  to  this  little  by 
little,  beating  all  the  while  ;  put  in  the  frothed  whites,  and  return  to  the 
fire  boiling  in  a  pail  or  saucepan  set  within  one  of  hot  water.  Stir 
the  mixture  steadily  about  fifteen  minutes,  or  until  it  is  thick  as  boiled 
custard.  Pour  into  a  bowl  and  set  aside  to  cool.  When  quite  cold 
beat  in  the  cream.  For  the  flavoring  use  Merten,  Moffitt  &  Co's 

Tin    MpiipniiQii'e    J Fragrant  Kalliodont  Beautifies  and  Preserves 

ur,  ffleiriiflciiu  \  ^  Teetbi 


MISCKLLANKors.  119 

extract  of  lemon  or  vanilla  and  strain  through  a  hair  or  fine  sieve  into 
the  freezer. 

DIRECTIONS     FOR     FREEZING     WITHOUT    A    PATENT 

FREEZER, 

Use  an  old-fashioned  upright  freezer  or  a  close-fitting  covered  pail  ; 
set  in  a  deep  pail,  pack  around  it  closely  first  a  layer  of  pounded  ice, 
then  one  of  rock  salt,  common  salt  will  not  do.  In  this  order  fill  the 
pail  ;  but  before  covering  the  freezer  lid,  remove  it  carefully  that  none 
of  the  salt  may  get  in,  and,  with  a  long  wooden  ladle  or  flat  stick 
beat  the  custard  as  you  would  batter,  for  five  minutes  without  stay  or 
stint.  Replace  the  lid,  pack  the  ice  and  salt  upon  it,  patting  it  down 
hard  on  top ;  cover  all  with  several  folds  of  blanket  or  carpet  and 
leave  it  for  an  hour,  then  remove  the  cover  off  the  freezer  when  you 
have  wiped  it  carefully  outside.  Dislodge  with  ladle  or  long -carving 
knife  the  thick  coating  of  frozen  custard  on  sides  and  bottom  of 
freezer.  Beat  again  hard  and  long  until  the  custard  is  a  smooth, 
half-congealed  paste,  say  fifteen  minutes,  spread  the  double  blanket 
or  carpet  over  the  freezer  after  it  has  been  repacked  with  ice  and  salt, 
turn  off  the  brine,  leave  for  three  hours.  If  the  water  accumulates 
in  such  quantity  as  to  buoy  up  the  freezer,  pour  it  off,  fill  up  with  ice 
and  salt,  but  do  not  open  the  freezer.  In  two  hours  more  you  may 
take  it  from  the  ice,  open  it,  wrap  a  towel  wrung  out  in  boiling  water 
about  the  lower  part  and  turn  out  a  solid  column  of  cream,  firm, 
close-grained,  and  smooth  as  velvet  to  the  tongue. 

VELVET    CREAM. 

Two  tablespoons  of  gelatine,  dissolved  in  a  half-tumbler  of  water  ; 
one  pint  of  rich  cream  ;  four  tablespoonfuls  of  sugar ;  flavor  with 
vanilla  extract  or  rose  water.  Put  in  moulds  and  set  on  the  ice. 
This  is  a  delicious  dessert,  and  can  be  made  in  a  few  minutes.  It 
may  be  served  with  or  without  cream. 

Whipped  coffee  cream  for  one  who  likes  the  coffee  flavor  is  per- 
fectly delicious  as  a  last  morsel  at  a  formal  dinner  or  an  afternoon 
lunch.  Take  two  ounces  of  coffee  beans  and  roast  them  ;  while 
fresh  and  still  warm  put  them  in  one  pint  of  rich  cream,  which  you 
have  sweetened  liberally  with  sugar.  Let  this  stand  for  an  hour  ; 
then  strain  through  a  muslin  cloth  laid  in  a  colander ;  dissolve  a  tea- 
spoonful  of  .gelatine  in  a  little  cold  milk,  and  add  to  the  cream  ; 

Try  FisH  &  Go's  Block  Butter,  Eighth  anil  Martet. 


120  MISf'ELLAXEnrs. 

then  whip  it  to  a  firm  froth.     The  gelatine   may  be   dissolved   in   a 
little  orange  water,  or  lemon  extract  if  you  choose. 

CRYSTALLIZED    ORANGES. 

Crystallized  fruits  form  a  prominent  feature  in  all  confectioners' 
windows  just  now,  and  beguile- boys  and  girls  into  spending  all  their 
spare  money  for  them.  If  they  care  to  take  the  trouble  they  can 
prepare  oranges,  at  home,  which  will  take  the  place  at  half  fhe  ex- 
pense of  the  costly  fruit.  Peel  and  quarter  the  oranges,  make  a 
syrup  of  one  pound  of  sugar  to  one  pint  of  water,  let  this  boil  until 
it  is  like  candy  around  the  edge  of  the  dish,  then  dip  the  oranges  in 
this  and  let  them  drain  ;  keep  them  where  it  is  warm,  and  the  can- 
died syrup  will  become  crystallized.  Try  this  ;.  it  is  delicious. 

SOUR  MILK  BISCUIT. 

Sift  one  quart  flour  containing  one  teaspoonful  soda  and  one  of 
cream  tartar  through  a  fine  sieve,  then  add  a  teaspoonful  of  salt,  a 
tablespoonful  of  butter  ;  mix  with  sour  milk  stiff  enough  to  roll  out. 
Let  them  stand  ten  or  fifteen  minutes  before  baking,  then  bake  in  a 
moderately  quick  oven. 

CORN   MKAL  MUFFINS. 

Stir  two  cupfuls  of  cream  or  milk  with  the  yolks  of  three  well- 
beaten  eggs,  Sift  together  one  cup  of  flour,  two  cups  of  yellow 
Indian  meal,  two  teaspoonfuls  of  baking  powder,  a  teaspoonful  of 
salt,  one  tablespoonful  of  yellow  sugar.  Stir  in  the  milk  and  eggs. 
Beat  well  together.  Add,  lastly,  the  well-beaten  whites.  Pour  on 
well-buttered  muffin  rings.  Bake  in  a  well-heated  oven  and  serve  as 
soon  as  baked. 

GREEN-  CORN   CAKES. 

Grate  green  corn  and  mix  with  milk,  adding  flour  enough  to  make 
a  batter  stiff  enough  to  hold  the  corn  together ;  add  a  teaspoonful  of 
yeast  powder  to  a  pint  of  batter  and  fry  as  you  would  griddle  cakes. 

RICE   CAKES. 

Take  a  pint  bowl  of  cold  boiled  rice,  three  eggs,  a  little  salt,  one 
pint  of  milk,  and  flour  sufficient  for  quite  a  stiff  batter  ;  add  a  scant 
teaspoon  of  yeast  powder  to  the  flour  before  mixing  the  other  ingre- 
dients ;  fry  in  cakes  in  butter  or  lard. 


Get  YON  BaSiog  Powder  of  Kelsey  &  Flint. 


MISC'KM.AN'KorS.  I  21 

STUFFING  FOR  A  TURKEY 

Fur  a  turkey  weighing  from  eight  to  ten  pounds,  allow  one  loaf  of 
stale  baker's  bread,  one  quart  of  oysters,  one  lemon,  two  roots  of 
celery  and  one-quarter  of  a  pound  of  butter.  It  is  taken  for  granted 
that  the  turkey  is  thoroughly  cleaned  and  wiped  dry  before  putting 
the  stuffing  in.  Crumble  the  bread  till  very  fine  :  season  with  pepper 
and  salt.  Drain  the  oysters,  setting  the  liquor  aside.  Now  take  a 
very  sharp  knife  and  peel  off  the  outer  rind  of  the  lemon,  being 
careful  not  to  have  any  of  the  bitter  and  tough  white  skin  left  on  : 
cut  the  peel  in  very  small  bits  ;  chop  the  white  part  of  the  celery 
very  fine,  adding  the  butter  and  the  juice  of  the  lemon  ;  mix  the 
ingredients  mentioned,  stirring  until  thoroughly  mixed  ;  then  proceed 
to  stuff  body  and  crop.  A  turkey  of  the  size  spoken  of  requires  at 
least  two  hours'  baking,  and  it  should  be  basted  frequently  ;  the 
liquor  of  the  oysters  should  be  put  in  the  pan  when  the  pan  is  first 
set  in  the  oven,  and  this  is  to  be  used  in  basting.  The  giblets  and 
liver  should  be  cooked  in  a  basin  on  top  of  the  stove,  then  chopped 
very  fine  and  when  the  gravy  is  made  add  them  to  it. 

STUFFED  TOMATOES  BAKED.  —  Mrs.  Sherman. 

Choose  large,  fair  tomatoes.  Remove  enough  'o'f  the  skin  from 
the  top  to  scoop  out  one-half  or  three-fourths  of  the  inside.  Mix 
with  this  for  the  stuffing,  bread  or  cracker  crumbs,  as  much  salt  and 
pepper  as  is  desired,  and  a  bit  of  butter  for  each  tomato.  Fill  the 
tomatoes  with  this  preparation,  heaping  full,  and  bake  until  thor- 
oughly done. 

PICCALILLI.      Mrs.    \\'clh. 

One  gallon  green  tomatoes  cut  fine  ;  salt  them  in  layers,  let  them 
stand  over  night,  then  drain  them  well  ;  one  tablespoon  allspice,  two  of 
ground  cloves,  six  green  peppers,  six  onions,  cut  fine,  one  pint  of  white 
mustard,  two  teacups  sugar  :  put  into  a  kettle,  cover  with  vinegar 
and  scald  tiil  tender. 

IDEAL  LEMON   PIE.— Mrs.  Kelscy. 

Line  some  pie  tins  with  puff  paste,  and  bake  so  as  to  keep  the 
filling  from  soaking.  Take  a  firm  lemon  and  grate  the  rind  into  a 
bowl  and  squeeze  in  the  juice  ;  add  to  that  one  cup  of  white  sugar 


^wicc  PmifpotinnPTiff    \  Ladies'  and  Gentlemen's  Ice  Cream  and  Coffee  Saloon, 
OWIha  UUllldbUUUUiy,  \        416  Twelfth  Street,    Wm.  J.  F.Laage.Prop, 


122  MISCELLANEOUS. 

and  the  yolk  of  one  egg  stirred  well  together,  then  add  one  large  cup 
cold  water  into  which  has  been  stirred  a  dessertspoonful  of  corn 
starch.  Put  into  a  saucepan  and  stir  until  it  is  a  rich,  clear  straw- 
colored  jelly.  Put  the  filling  into  the  crust  and  cover  with  a  merin- 
gue made  of  the  white  and  put  it  into  the  oven  for  an  instant. 

LEMON   PIE.—  -Mrs.  S.  H.  Harmon. 

Juice  of  three  lemons  if  juicy,  if  not,  four  or  five  ;  yolks  of  three 
eggs  and  one  whole  egg  mixed  together  with  one  cup  of  sugar,  and 
strain.  Pour  this  custard  into  a  plate  lined  with  puff  paste  and  hake. 
Meringue — Whites  of  three  eggs  beaten  to  a  stiff  froth  ;  add  two 
tablespoonfuls  sugar.  Put  on  top  of  custard  when  baked. 

CUSTARD    PUDDING.— Mrs.  Sherman. 

One  quart  milk,  eight  tablespoonfuls  flour,  eight-  eggs,  beaten  sep- 
arately, and  a  little  salt.  Steam  or  bake  three-fourths  of  an  hour  or 
until  done. 

SAUCK  FOR   Tin.  SA.MK. 

Two  cups  of  fine  sugar,  one-half  cup  butter  beaten  to  a  cream, 
nutmeg  to  taste,  and  enough  boiling  milk  added  to  make  it  the 
desired  consistency. 

BOILED  INDIAN   PUDDINC, 

Three  pints  of  milk,  one  pint  of  meal,  five  eggs  ;  sweeten  and 
flavor  to  taste.  Boil  in  a  cloth  two  or  three  hours;  to  be  eaten  with 
butter. 

DELICATE  CAKE. 

One  cup  corn  starch,  one  nup  butter,  one  cup  milk,  two  cups  sugar, 
two  cups  flour,  whites  of  seven  eggs.  Mix  butter  and  sugar  to  a 
cream,  ;  add  two  teaspoonfuls  baking  powder  to  the  flour  and  corn 
starch,  then  add  the  flour,  then  the  eggs  ;  flavor  to  taste.  *  Never  fails 
to  be  good. 

CHAMPAGNE    CARL.      Mrs.  M.  P.  Downing 

One  cup  of  sugar  one-third  cup  butter,  one-half  cup  milk,  two- 
cups  flour,  one  egg,  one-half  teaspoon  soda,  one  cream  tartar,  nut 
meg.  This  makes  a  good  jelly  cake — also  a  marble  cake.  Reserve 

Pure  Cream  Tartar  at  Kelsey  &  Flint's. 


MISCELLANEOUS.  123 

one  cup  of  the  dough  and  stir  in  three  tablespoons  of  grated  choco- 
late. Drop  this  into  the  white  part  and  give  a  little  stir  to  marble  it 
nicely. 

THE  BEST  SANDWICHES. 

To  make  wonderfully  appetizing  sandwiches  proceed  in  this  way : 
Take  equal  quantities  of  the  breast  of  a  cold  boiled  chicken  and  of 
cold  boiled  tongue.  Chop  them  very  fine ;  so  fine,  in  fact,  that  you 
cannot  distinguish  the  separate  particles.  Add  a  good,  large  half 
teaspoonful  Merten, Moffitt  cS:Co's.  celery  salt,a  pinch  of  cayennepepper, 
four  tablespoonfuls  of  Mayonnaise  dressing.  This  quantity  of  condi- 
ments will  be  enough  to  season  the  breast  of  one  large  chicken,  and 
an  equal  quantity  of  tongue.  When  this  is  perfectly  cold,  spread 
some  thin  slices  of  bread  with  butter,  and  then  with  this  mixture. 
Do  not  prepare  them  till  you  are  about  ready  to  serve  them.  If  you 
wish  to  take  sandwiches  for  a  lunch  when  traveling,  be  careful  not  to 
make  the  dressing  quite  so  moist  as  you  would  if  they  were  to  be 
eaten  at  home.  The  better  way,  if  you  do  not  object  to  the  trouble, 
is  to  put  the  salad  filling  in  a  small  glass  jar  and  spread  the  sand- 
wiches as  you  need  them. 

SILVERING   SOLUTION. 

We  take  pleasure  in  recommending  Merten,  Moffitt  &  Co's.  Silver- 
ing solution  as  being  the  best  of  anything  we  have  ever  used  to 
polish  silver,  washstand  faucets,  or  any  plated  ware  that  has  become 
tarnished  or  worn.  Ask  your  druggist  or  grocer  for  it. 

TO  PRESERVE  GREEN  GOOSEBERRIES 

Fill  the  jars  with  fresh  berries,  gathered  while  green,  and  fill  up 
with  cold  water,  seal  the  jars  tightly  and  set  in  a  cool  place. 

Every  household  has  long  felt  the  need  of  a  furniture  polish  which 
conld  be  used  without  employing  an  expert  to  apply  it.  We  have  at 
last  found  what  we  desired  in  Merten,  Mofifiitt  &  Co's.  Furniture 
Polish.  Ons  trial  will  convince  you  of  its  great  superiority.  Ask 
your  grocer  for  it. 

For  Poison  Oak. — Bathe  freely  with  ammonia. 

If  troubled  with  indigestion,  take  one  tablespoonful  lime  water  in 
a  goblet  of  milk  at  meals. 

Keep  an  oyster  shell-  in  your  tea  kettle  and  it  will  prevent  the  for- 
mation of  a  crust  on  the  inside  of  it,  by  attracting  the  stony  particles 
to  itself. 

Care  for  Consumption,  at  Fish  &  Co's,  Eighth  anfl  Mariet. 


MISCELLANEOUS. 

To  keep  out  moths,  use  pulverized  alum  ;  to  drive  away  cock- 
roaches, use  Pulverized  Borax;  to  rid  your  premises  of  rats  and  mice 
use  "Rough  on  Rats."  All  of  which  you  can  purchase  of  H.  Bow- 
man, druggist,  951  Broadway,  corner  of  Ninth. 

BREAKFAST    AT    HOME. 

"  Well,  madam,"  said  the  head  of  the  house,  who  has  apparently 
got  out  of  bed  on  the  wrong  side,  "what  have  you  got  for  breakfast 
this  morning  ?  Boiled  eggs,  hey  ?  Seems  to  me  you  never  have 
anything  but  boiled  eggs.  Boiled  Erebus  !  and  what  else,  madam, 
may  I  ask?"  "Mutton  chops,  my  dear,"  says  the  wife,  timidly. 
"  Mutton  chops  !"  echoes  the  husband,  bursting  into  a  peal  of  sar- 
donic laughter.  Mutton  chops  !  I  could  have  guessed  it.  By  the 
living  jingo,  madam,  if  ever  I  eat  another  meal  in  this  house"- 
ahd  jamming  on  his  hat  and  slamming  the  door,  the  aggrieved  man 
bounds  down  the  stairs  and  betakes  himself  to  the  restaurant. 
"What'll  you  have,  sir?"  says  the  waiter,  politely,  handing  him  a 
bill  of  fare.  "Oh!"  says  the  guest,  having  glanced  over  it;  "let 
me  see!  bring  me  two  boiled  egggs  and  a  mutton  chop," 


A  Tnilpt  J  *s  incomplete  without  Dr.  Merriman's 
A  lUllDl  ]  Fragrant  Sallio'ont, 


IF  YOU  WOULD  HAVE 

ICE  CREAM 

Frozen  rapidly  and  smoothly,  and  FRKK  FROM  ICY  LUMPS,  use  the 

TRIPLE-MOTION 


White  Mountain  Freezer. 


THE  BEST  IN  THE  WORLD  ! 

BECAUSE 

It  Freezes  more  Rapidly,  uses   Less   Ice,  requites   Less  Labor,  and 
is  More  Durable  than  any  other  Fretzer  made. 

For  sale  by  all  first-class  dealers  in  House  Furnishing  Goods. 


Holbrook,  Merrill  &  Stetson, 

Cor.  Market  and    Beale   Streets,   San    Francisco, 

SOLE    AGENTS    FOR    THE    PACIFIC    COAST. 

Horace  Davis1  Flour  at  Fisl  &  Go's,  Eighth  and  Marlcet. 


NO  BOBBINS. 


NO  SHUTTLE. 


NO  TENSION 


QO 
_tt 

J 


* 


U 


f 


i 


THE! 


AUTOMATIC" 

Made  FAMOUS  by  its  wonderful  merit ! 

Ladies  who  have  thoroughly  investigated  it  pronounce  it  PERFECT. 

Work  that  is  difficult  or  impossible  to  do  on  tWO  thread 
tension  machines,  is  executed  by  the  "AUTOMATIC' 

with  marvelous  ease  and  rapidity.  The  lady  with  sensitive  nerves  ; 
the  invalid,  or  the  child  can  run  it  without  injury  to  health — a  claim 
that  cannot  be  justly  made  for  any  other  machine. 

NOTE  THE  FOLLOWING. — We,  the  undersigned  ladies  of  Oakland, 
California,  take  pleasure  in  testifying  to  the  great  superiority  of  the 
" AUTOMATIC"  Sewing  Machine  over  all  others.  We  know  from 
personal  knowledge  and  experience  of  what  we  speak,  as  we  are  each 
the  owner  of  one  of  these  treasures : 


Mrs.  R.  W.  Snow,  Mrs.  Noah  Kelsey, 

Mrs.  E.  S.  Morse,  Mrs.  Jonathan  Hunt, 

Mrs.  E.  P.  Flint,  Mrs.  Israel  Knox, 

Mrs.  T.  A.  Mitchel,  Mrs.  W.  F.  Kelsey, 
Mrs.  Elizabeth  Hinckley,  Mrs.  J.  F.  Cooke, 

Mrs.  Dr.  Carpenter,  Mrs.  G.  F.  Alexander, 

Mrs.  Dr.  Knox,  Mrs.  Marwedel, 

Mrs.  Tilley,  Mrs.  C.  B.  Parcells, 

Miss  Emma  Garlic,  Mrs.  Herrick, 

Send  for  Descriptive  Circular  and 


Mrs.  M.  E.  Root, 
Mrs.  C.  C.  Wheeler, 
Miss  Sallie  Snell, 
Mrs.  C.  R,  Allen, 
Miss  Carrie  Root, 
Mrs.  W.  C.  Little, 
Mrs.  Duncan, 
Mrs.  Chas.  Kellogg. 
Mrs.  Niswander. 

Price  List. 


WILLCOX  &  GIBBS  S.  M.  CO. 

124  Post  Street,  San  Francisco. 


The  wife  and  daughter  of  a  prominent  citizen  assurei  us  they  feel 
that  they  cannot  do  without  Kalliodont. 


ALAMEDA  COUNTY  BRANCH 

n 


CO 


OF    CALIFORNIA. 

924  BROADWAY,  OAKLAND, 

Capital,  paid  up $3,OOO,OOO  OO 

Assets,  January  1;  1883 717,156  63 

Surplus  for  Policy-Holders 710,860  63 

Income,  1882 312,34902 

Net  Surplus v 237,96213 

Largest  Net  Surplus  of  any  California  Company. 

R.  H,  MAGILl,  General  Agent. 

H.  B.  HOUGHTON.  Secretary.  H.  F.  GOBDON,  Manager. 


LMIND 


SUE  ME 


East  Side  of  Broadway,  Three  Doors  ate  R,  R,  Depot,  Oakland, 

Families  supplied  with  HORSES,  BUGGIES  and  LADIES'  PHOTONS 
on  the  most  reasonable  terms.  HACKS,  LAUDAULETTS,  COUPLETTS  or 
CABS  can  be  found  on  the  arrival  of  all  Trains. 

All  Orders  prompty  attended  to. 

The  Only  Stable  in  Connection  with  District  Telegraph  and  Telephone  Co. 
GALINDO  HOTEL  CARRIAGES. 

CABS  and  HACKS  at  all  Hours.  Nos,  of  HACKS— 1,  2,  3,  4,  5  and  6, 


THIS  BOOK  IS  DUE  BEFORE  CLOSING  TIME 
ON  LAST  DATE  STAMPED  BELOW 


LIBRARY  USE 

RETURN  TO  DESK  FROM  WHICH  BORROWED 
AGRICULTURE   LIBRARY 

40  Giannini  Hall  -  Tel.  No.  642-4493 


General  Library 

University  of  California 

Berkeley 


LD  62-20m-7,'65 
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